Effect of Hom Nil rice flour moisture content, barrel temperature and screw speed of a single screw extruder on snack properties
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چکیده
Moisture contents of Hom Nil rice flour for fixed extrusion conditions, 120 and 80°C of die and transition zone temperature of barrel, respectively and 250 rpm screw speed, were varied at 13, 15 and 17%. Physicochemical and sensory properties of the product were evaluated. The 15% moisture content of rice flour caused the optimum properties of extrudate. The effects of diezone barrel temperature (120, 140, 160°C) and screw speed (150, 200, 250 rpm) on extrudate qualities were then investigated. Increasing temperature and screw speed caused an increase in expansion ratio and a decrease in density and hardness of extrudate. The values of expansion ratio, density, water absorption index (WAI), water solubility index (WSI), hardness and aircell area varied from 2.5-3.6, 0.2-0.5 g/cm3, 5.3-6.8 g water/g sample, 4.00-11.0%, 265-320 g (force), and 20-38%, respectively. While, the overall acceptance score from sensory evaluation was in range from 2.3 to 7.9. The Hom Nil rice snack, produced at the condition: 120 and 80°C of die and transition zone temperature of barrel, respectively; and 250 rpm screw speed, had the highest qualities, indicated by physicochemical and consumer determinations.
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