The effect of vacuum‐assisted extrusion cooking on the properties of red rice extrudate was investigated. The rotatable central composite design was employed to determine the effect of independent variables on dependent variables. The process was optimized using an artificial neural network (ANN) and genetic algorithm (GA) The sensitivity analysis of independent variables was conducted and the screw speed showed the highest contribution on the product quality. The optimum condition obtained by ANN and GA was 77.5°C barrel temperature, 32.5% feed moisture, 350 rpm screw speed, and 300 mmHg vacuum level. The developed process was compared with the conventional extrusion process without employing a vacuum in terms of physicochemical and phytochemical properties. The extruded was contented 3.89 mg/L of anthocyanin, 0.021 µm/L of cyanidin‐3‐glucoside, and 3.21 µm/L of peonidin‐3‐glucoside. The vacuum‐assisted extrusion cooking showed to develop expanded extrudate at low temperatures with higher phytochemical retention.

中文翻译：

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真空辅助膨化红米（宝）面粉：与常规膨化的物理和植物化学比较

研究了真空辅助挤压蒸煮对红米挤压物性能的影响。采用可旋转的中央复合设计来确定自变量对因变量的影响。使用人工神经网络（ANN）和遗传算法（GA）对工艺进行了优化。对自变量进行了敏感性分析，螺杆速度显示出对产品质量的最大贡献。通过ANN和GA获得的最佳条件是77.5°C的料筒温度，32.5％的进料水分，350 rpm的螺杆转速和300 mmHg的真空度。在物理化学和植物化学特性方面，将开发的过程与不采用真空的常规挤出过程进行了比较。挤出物的含量为3.89 mg / L的花色苷，0.021 µm / L的花青素3-葡萄糖苷，和3.21 µm / L的peonidin-3-葡萄糖苷。真空辅助挤出蒸煮显示出在低温下具有较高的植物化学保留率的膨胀挤出物。