Instant Brown Rice Porridge: The Extrusion Preparation Optimized by Response Surface Methodology

doi:10.11924/j.issn.1000-6850.casb18010005

Abstract

Abstract: The paper aims to broaden the development and utilization of brown rice. Brown rice flour was chosen as the raw material to prepare instant brown rice porridge by extrusion. Based on the single factor experiments, the quadratic polynomial regression model of response surface was established to study the effect of extrusion treatment on rehydration rate, gelatinization degree and sensory quality of brown rice flour. The results showed that the best parameters of instant brown rice porridge prepared by extrusion were machine barrel temperature 110℃; moisture content, 21.60%; brown rice starch pH value 7.11. Under this experiment condition, the average gelatinization degree of instant porridge was 87.93%. After extrusion treatment, the fat content of brown rice flour decreased by 28.8% compared with that of raw brown rice flour, and the dietary fiber content increased by 9.3%. The rapid viscosity analyzer (RVA) analysis indicated that the peak viscosity, value viscosity, attenuation value, final viscosity and return value of brown rice flour decreased after extrusion treatment. The study offers certain references for deep processing of brown rice.

CLC Number:

TS236.9

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