Volume 19, Issue 126 (2022)
FSCT 2022, 19(126): 227-237 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Okhravi S, Koocheki A, Mialni E. The effect of extrusion technology on the physicochemical properties of product based on oatmeal-broken rice composite flour to fabricate instant harire. FSCT 2022; 19 (126) :227-237
URL: http://fsct.modares.ac.ir/article-7-59848-en.html
URL: http://fsct.modares.ac.ir/article-7-59848-en.html
1- M.Sc in Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran.
2- Professor, Department of Food Science, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran.
3- Associated professor, Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran ,e_milani81@yahoo.com
2- Professor, Department of Food Science, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran.
3- Associated professor, Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran ,
Abstract: (1354 Views)
Extrusion cooking studies were carried out with a view to develop an instant ready to eat porridge from composite flour based on whole oat meal and broken rice. Full factorial design was carried out to investigate the influence of variables, feed moisture content (23, 27 %), cooking temperature (120, 145, 170 c°) and ratio of whole oat meal: broken rice 25:75, 50:50 and 75:25 % on physicochemical and functional properties contain, final humidity, water solubility index, color and porosity of extrudates. Results showed that increasing feed moisture content and whole oat meal simultaneously, showed an increase in humidity. Water solubility index (WSI) decreased with increase in feed moisture content, however with increase in level of whole oat meal, redness and WSI increased and porosity decreased. Increase in cooking temperature resulted in the decrease in lightness, humidity and increase in porosity of the extrudates. These findings suggest that fortified instant porridge have the potential to be adopted and can be used as a vehicle to deliver micronutrients to these populations and that extrusion with high yield, somewhat enhances the levels of soluble fiber fractions.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/02/26 | Accepted: 2022/05/15 | Published: 2022/08/1
Received: 2022/02/26 | Accepted: 2022/05/15 | Published: 2022/08/1
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |