Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend

Soy flour was added at levels of 5%, 10%, and 15% of Hom Nil rice flour for extrusion at 190 °C barrel temperature and 350 rpm screw speed. The extruded snack qualities decreased inversely with soy flour. However, product qualities were considered to be optimised when soy flour at 5% was added. The effect of feed moisture content (15, 17, 19 g (100 g)^?1 wb), barrel temperature (150, 170, 190 °C) and screw speed (350, 400, 450 rpm) on physicochemical properties of the snack were then investigated. The physicochemical properties of the product including expansion ratio, density, water absorption index (WAI), water solubility index (WSI) and hardness were evaluated. All properties were related, as linear equations, in terms of feed moisture content, barrel temperature, screw speed with relative correlation (R²) at 0.83–0.94. The snack properties along with consumer acceptance were all highest when the extruded condition were 15 g (100 g)^?1 wb feed moisture content, 170 °C of barrel temperature and 450 rpm of screw speed.     

Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties

The suitability of an emulsifier, sucrose ester, to enhance the proportion of dietary fiber in white pan bread was examined. The substitution of dietary fiber from sugarcane bagasse and a commercial dietary fiber (Solka Floc^® 900) were varied from 0 to 15 g/100 g of wheat flour mass. Expansion and stickiness of dough, volume, specific volume, firmness and springiness of bread, including sensory evaluation all decreased as each of dietary fiber increased. Bread properties improved with sucrose ester addition. Bread made by 10 g/100 g of each dietary fiber substitution, was scored favorable by consumer when sugar ester was added at 1.5 g/100 g as wheat flour mass.