FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (18): 118-122.

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Preparation of Nutritional Coarse Grain Powder by Twin-Screw Extrusion

  

  • Received:2011-08-05 Revised:2012-07-25 Online:2012-09-25 Published:2012-09-07

Abstract: Nutritional coarse grain powder was developed using twin-screw extrusion technology with mixed powder of corn, unpolished rice, oat and wheat bran. The effects of water content in raw materials, screw speed and barrel temperature on quality indices including radial expansion degree, gelatinization degree and water-absorbing capacity of extruded powder were investigated. An orthogonal array design was used to determine the optimal process parameters for the preparation of nutritional coarse grain powder as follows: water content in raw materials of 15%, screw speed of 130 r/min, and barrel temperature of 160 ℃. The radial expansion degree, gelatinization degree and water-absorbing capacity of the obtained product were 3.26, 91.87% and 491.8%, respectively.

Key words: expansion, nutritional coarse grain powder, extrusion processing

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