Physicochemical and sensory characteristics of extrudates from rice enriched with pumpkin

The purpose of this work was to study the effect pumpkin flour (10% and 20%), moisture content initial mixture (14% 20%) working screw speed (180 min-1 220 min-1) on physicochemical (expansion, density, hardness, colour) sensory characteristics rice extrudates enriched with produced a single extruder. chemical composition before after extrusion also determined. ash, lipids, reducing sugars, total sugars protein remained unchanged while carotenoids decreased extrusion. increase in led decrease expansion lightness, an hardness redness extrudates. inversely proportional redness, it directly lightness. increased expansion, lightness extrudates, had no significant density. highest score achieved at 14%, 10% min-1. most