Effects of moisture content and particle size of rice flour on the physical properties of the extrudate
1988
Ryu, G.H. | Lee, C.H. (Korea Univ., Seoul (Korea R.). Dept. of Food Technology)
The effects of moisture content and particle size of rice flour on the physical properties of the extrudate were examined by using a autogeneous single screw extruder. The moisture contents tested were in the range of 17-28% and the particle sizes were 18-60mesh and 60-120mesh. Samples were taken at different temperatures from the start-up period to the steady state operation. The expansion ratio increased and bulk density decreased as the moisture content and particle size of the flour decreased. The cutting force decreased and the air cell size became uniform as the moisture content and particle size of the flour decreased. As the moisture content increased, the yellowness of the extrudate powder decreased, while the lightness increased, the apparent viscosity increased and the water soluble index decreased. Gelatinization and partial dextrinization were apparent during the extrusion process, and the degree of dextrinization appeared to be influenced by the levels of moisture content and particle size of rice flour
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