Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product

Simple item page
dc.contributor.authorZambrano, Yadira
dc.contributor.authorContardo, Ingrid
dc.contributor.authorMoreno, María Carolina
dc.contributor.authorBouchon, Pedro
dc.date.accessioned2023-05-19T20:46:38Z
dc.date.available2023-05-19T20:46:38Z
dc.date.issued2022
dc.description.abstractExtrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both processes, several structural changes occur which are linked to processing conditions, including cooking temperature, screw speed, formulation, and initial moisture content. However, a clear relationship between processing variables and the structure of pellets and expanded products has not yet been identified. Accordingly, this work aimed to study the effect of extrusion temperature (110, 135, and 150 degrees C) and moisture content (27, 29, and 31%) in rice-flour pellets and their microwave expansion, through a microstructural approach using micro-CT. The results showed that the lowest moisture content (27%) and the highest extrusion temperature (150 degrees C) led to the highest pellet volume and the highest wall thickness, which in turn led to the highest expansion after microwave heating (50 s, 800 W). Interestingly, no significant differences were observed when analyzing the ratio between the volume of the expanded products and the volume of the pellet (~2.4) when using the different processing conditions.
dc.fechaingreso.objetodigital2024-09-23
dc.fuente.origenORCID-mayo23
dc.identifier.doi10.3390/foods11020198
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/69835
dc.identifier.wosidWOS:000757035500001
dc.issue.numeroNo. 2
dc.language.isoen
dc.nota.accesocontenido completo
dc.pagina.final18
dc.pagina.inicio1
dc.revistaFoods
dc.rightsacceso abierto
dc.subject.ods02 Zero hunger
dc.subject.odspa02 Hambre cero
dc.titleEffect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Productes_ES
dc.typeartículo
dc.volumenVol. 11
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product.pdf
Size:
2.75 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas