Purpose

Snack industry is one of the fastest growing food sectors globally, and people are nowadays conscious about intake of healthy snacks on regular basis. There is enormous variety of ready-to-snacks available in the market. Brown rice though highly nutritious in comparison to polished rice is consumed meagerly by masses. Each raw material/ingredient used in extrusion cooking requires specific control of processing variables to meet acceptable product characteristics and consumer demands, which in turn necessitates the need to optimize the conditions for development of brown-rice-based snacks. The aim of this study was to optimize the extrusion cooking conditions for development of brown-rice-based extrudates.

Design/methodology/approach

Extrusion conditions were optimized through design expert using central composite rotatable design (CCRD) experimental design. The effect of feed moisture (10–22%), screw speed (215–385 rpm) and barrel temperature (95–160 °C) on specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), expansion ratio (ER), breaking strength (BS) and instrumental color (L*, a*, b*) was evaluated.

Findings

All the system and product responses were significantly (p < 0.01) affected by independent variables. Regression models obtained were highly significant with high coefficient of determination (R² = 0.992). The optimum extrusion conditions obtained by numerical optimization for development of snacks were moisture content of 12%, screw speed of 350 rpm and temperature of 133 °C. The vitamin B₁ content of brown-rice-based snacks was 0.45 mg/100 (50% of RDA) whereas no vitamin B₁ was detected in white-rice-based snacks used as control.

Practical implications

The developed snacks contain 0.45 mg/100 g of vitamin B₁. If a person on an average consumes 150 g of snacks in a day, 50% of RDA (1.2 mg/day) for vitamin B₁ can be sufficed. Therefore, developed snacks can prove to be a viable vehicle to reduce the vitamin B₁ deficiency burden among the target population. Large-scale production and consumption of such type of snacks could improve the nutritional status of vitamin B1 deficient people. Furthermore, it can also provide a good opportunity for snack industry to develop nutritious snacks through utilization of brown rice.

Originality/value

Brown rice flour contains nutrients such as iron, calcium, zinc, sodium and vitamin B₁ in appreciable portions and was thus explored for development of nutritious snacks. Moreover, developed snacks recorded an overall acceptability of 4.70 out of 5, which depicts it is acceptable for mass production and consumption.

中文翻译：

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利用挤压技术从糙米中开发富含硫胺素的小吃

目的

小吃行业是全球增长最快的食品行业之一，如今人们意识到定期摄入健康零食。市场上有各种各样的即食小吃。与糙米相比，糙米虽然营养丰富，但被大众消耗的很少。挤压蒸煮中使用的每种原料/成分都需要对加工变量进行特定控制，以满足可接受的产品特性和消费者需求，这又有必要优化开发基于糙米的零食的条件。这项研究的目的是优化用于开发基于糙米的挤出物的挤出烹饪条件。

设计/方法/方法

通过设计专家使用中央复合可旋转设计（CCRD）实验设计优化了挤出条件。进料水分（10–22％），螺杆转速（215–385 rpm）和料筒温度（95–160°C）对比机械能（SME），堆积密度（BD），吸水率（WAI）的影响，水溶性指数（WSI），膨胀比（ER），断裂强度（BS）和仪器颜色（L *，a *，b *）进行了评估。

发现

所有系统和产品响应 均受独立变量的影响显着（p <0.01）。获得的回归模型具有很高的确定性和较高的确定系数（R ²  = 0.992）。通过数值优化获得的用于小吃开发的最佳挤压条件是水分含量为12％，螺杆转速为350 rpm，温度为133°C。褐米基零食的维生素B ₁含量为0.45 mg / 100（RDA的50％），而用作对照的白米基零食中未检测到维生素B ₁。

实际影响

开发的零食含有0.45 mg / 100 g的维生素B ₁。如果一个人平均每天消费150克零食，则维生素B ₁的RDA（每天1.2毫克）的50％就足够了。因此，开发的零食可以证明是减少目标人群中维生素B ₁缺乏负担的可行载体。这类零食的大规模生产和消费可以改善维生素B1缺乏者的营养状况。此外，它还可以为小吃业提供利用糙米开发营养小吃的良好机会。

创意/价值

糙米粉中含有大量的营养成分，如铁，钙，锌，钠和维生素B ₁，因此被开发用于开发营养小吃。此外，已开发的零食的总体接受度为5.70，占5.70，这表明它可以批量生产和消费。