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Effect of Twin-Screw Extrusion Parameters on Water Absorption Index of Extruded Cereals

WEI Zai-hong,ZHOU Yang,WANG Dan-hui,CAO Xuan,CHANG Ya-ning   

  1. School of Biotechnology, East China University of Science and Technology, Shanghai 200237, China
  • Online:2013-06-25 Published:2013-06-17

Abstract:

Response surface analysis was used to establish optimal process parameters to obtain maximum water absorption
index (WAI) of extruded cereals. Under the optimized conditions of 238.2 r/min, 26.8%, 86.1 ℃, then 96.1 ℃ and finally
106.1 ℃ for screw rotation speed, moisture content and barrel temperature distribution, respectively, the predicted WAI
value of extruded cereals was 4.0350, which indicated a relative error of 1.01% compared to the experimental value of 3.9945.
This demonstrates the reliability of the optimized extrusion. Sensory evaluation showed that the resulting extruded cereals
had similar quality to commercial quality rice from northeast China. Moreover, compact microporous structure was observed
for the extruded cereals under scanning electron microscopy (SEM).

 

Key words: nutritional extruded engineered cereals, water absorption index, process optimization