+44 330 818 7254Prabhjeet Kaur*, Hanuman Bobade and Baljeet Singh
This research aimed at modifying the end-use properties of broken rice flour through extrusion processing for its intended application in beverage preparation. The broken rice grains were processed in a twin screw co-rotating extruder to produce the modified rice flour. The experiments of extrusion were planned according to central composite rotatable design to study the effects of extrusion process variables, feed moisture (14%-18%), extrusion temperature (120°C-160°C) and screw speed (300 rpm-450 rpm) on techno-functional properties, bulk density, water absorption index, water solubility index, wettability, dispersibility and oil absorption index, which are of most significance in beverage processing. Polynomial equations were developed by fitting the data and numerical optimization was done by assigning the specific goals. The results of the study indicated that increased extrusion temperature and screw speed caused a reduction in bulk density and water absorption whereas increased the solubility, wettability and dispersibility of the modified rice flour. Extrusion at higher feed moisture increased the bulk density, water absorption and wettability. The desirable end-use properties of rice flour required for the development of beverage can be achieved by extrusion at 14% feed moisture, 156.76? extrusion temperature and 450 rpm screw speed as the optimum process variables.
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