Relationship between System Parameters and Target Parameter of Extrusion in Resistant Rice Starch Preparation

Abstract

Abstract: The effect of extrusion cooking on the resistant starch(RS) yield,made from rice flour,was studied by using the orthogonal test method. It was concluded that the optimal preparation conditions of RS are moisture of rice flour 40%(dry basis) ,barrel temperature extruder 170 ℃,screw frequency 35 Hz,feeding rate 20 Hz,storage time 7 d and temperature 4 ℃. Under these conditions he RS yield is 8.77%,and the RS content in the product is almost 7 times more than that in the material. A regression equation was also concluded to describe the relationship between the system parameters and the target parameter:Yi=-4.1408+ 0.1655XA + 0.0402XB +0.0069XC-0.0299XD +0.0586XE +0.0911XF.

Key words: extrusion, rice flour, resistant starch, regression equation

LI Jun-Wei, TANG Shu-Ze, ZHANG Zhi-Sen, WANG Yong. Relationship between System Parameters and Target Parameter of Extrusion in Resistant Rice Starch Preparation[J]. FOOD SCIENCE, 2008, 29(12): 381-384.

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Relationship between System Parameters and Target Parameter of Extrusion in Resistant Rice Starch Preparation

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