Effects of Extrusion Process on the Quality of Fresh Instant Rice

Abstract:

The fresh instant rice using a twin-screw extruder was processed. The effects of gelatinization degree, moisture, grinding powder size, rotation speed of extruder screw on eating quality of instant rice were investigated. According to the correlation of sensory evaluation and texture parameters, the hardness and the chewiness were used to evaluate the extrusion process of instant rice. The results of the single factor experiment and orthogonal tests showed that the optimal conditions for the extrusion process were as follows: grinding powder size 0.425 mm, gelatinization degree 50%, moisture, 25%, and the rotation speed of extruder screw 90 r/min. The instant rice prepared at these conditions showed the hardness of 113.56 g and the chewiness of 63.81 and the rice shape with good color and mouth feeling.