{"title":"膨化剂的开发及工艺优化对米糠膨化的影响","authors":"Renu Sharma , Tanuja Srivastava , D.C. Saxena","doi":"10.1016/j.eaef.2018.12.005","DOIUrl":null,"url":null,"abstract":"<div><p><span><span>The purpose of this study was to develop extruded snack products using a blend of rice flour, corn flour and deoiled </span>rice bran. Effects of feed moisture (12%–18%), barrel temperature (86</span><sup>⁰</sup><span>C-154 °C) and screw speed (116–284 rpm) on the product properties like lateral expansion (LE), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and hardness (H) were investigated. All these physical properties of extruded snacks were found to be significantly affected by changes in moisture, temperature and screw speed. The regression models for product responses like lateral expansion, bulk density, water absorption index, water solubility index and hardness were highly significant (p ≤ 0.001). The optimized extruded product was obtained at moisture content of 13%, barrel temperature 140 °C, and 203 rpm of screw speed. It was revealed that deoiled rice bran can be incorporated to produce snack products with desirable quality characteristics.</span></p></div>","PeriodicalId":38965,"journal":{"name":"Engineering in Agriculture, Environment and Food","volume":"12 2","pages":"Pages 173-180"},"PeriodicalIF":0.0000,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.eaef.2018.12.005","citationCount":"7","resultStr":"{\"title\":\"Valorization of deoiled rice bran by development and process optimization of extrudates\",\"authors\":\"Renu Sharma , Tanuja Srivastava , D.C. Saxena\",\"doi\":\"10.1016/j.eaef.2018.12.005\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span><span>The purpose of this study was to develop extruded snack products using a blend of rice flour, corn flour and deoiled </span>rice bran. Effects of feed moisture (12%–18%), barrel temperature (86</span><sup>⁰</sup><span>C-154 °C) and screw speed (116–284 rpm) on the product properties like lateral expansion (LE), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and hardness (H) were investigated. All these physical properties of extruded snacks were found to be significantly affected by changes in moisture, temperature and screw speed. The regression models for product responses like lateral expansion, bulk density, water absorption index, water solubility index and hardness were highly significant (p ≤ 0.001). The optimized extruded product was obtained at moisture content of 13%, barrel temperature 140 °C, and 203 rpm of screw speed. It was revealed that deoiled rice bran can be incorporated to produce snack products with desirable quality characteristics.</span></p></div>\",\"PeriodicalId\":38965,\"journal\":{\"name\":\"Engineering in Agriculture, Environment and Food\",\"volume\":\"12 2\",\"pages\":\"Pages 173-180\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.eaef.2018.12.005\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Engineering in Agriculture, Environment and Food\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1881836617301775\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"Engineering\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Engineering in Agriculture, Environment and Food","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1881836617301775","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Engineering","Score":null,"Total":0}
Valorization of deoiled rice bran by development and process optimization of extrudates
The purpose of this study was to develop extruded snack products using a blend of rice flour, corn flour and deoiled rice bran. Effects of feed moisture (12%–18%), barrel temperature (86⁰C-154 °C) and screw speed (116–284 rpm) on the product properties like lateral expansion (LE), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and hardness (H) were investigated. All these physical properties of extruded snacks were found to be significantly affected by changes in moisture, temperature and screw speed. The regression models for product responses like lateral expansion, bulk density, water absorption index, water solubility index and hardness were highly significant (p ≤ 0.001). The optimized extruded product was obtained at moisture content of 13%, barrel temperature 140 °C, and 203 rpm of screw speed. It was revealed that deoiled rice bran can be incorporated to produce snack products with desirable quality characteristics.
期刊介绍：
Engineering in Agriculture, Environment and Food (EAEF) is devoted to the advancement and dissemination of scientific and technical knowledge concerning agricultural machinery, tillage, terramechanics, precision farming, agricultural instrumentation, sensors, bio-robotics, systems automation, processing of agricultural products and foods, quality evaluation and food safety, waste treatment and management, environmental control, energy utilization agricultural systems engineering, bio-informatics, computer simulation, computational mechanics, farm work systems and mechanized cropping. It is an international English E-journal published and distributed by the Asian Agricultural and Biological Engineering Association (AABEA). Authors should submit the manuscript file written by MS Word through a web site. The manuscript must be approved by the author''s organization prior to submission if required. Contact the societies which you belong to, if you have any question on manuscript submission or on the Journal EAEF.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
