Physico-chemical characteristics of extruded snacks prepared from rice (<i style="">Oryza sativa </i>L<i style="">),</i> corn (<i style="">Zea mays </i>L<i style="">)</i> and taro [<i style="">Colocasia esculenta </i>(L) Schott] by twin-screw extrusion

Abstract

<smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="country-region"><smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="City"><smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"> Rice, corn and taro starch blends were used to prepare snacks by a twin-screw extruder at 141, 150 and 159^oC respectively. Sodium dodecyl sulphate (SDS) and phosphate buffer (pH 6.9) were found to extract more protein than plain buffer solution from extrudates. Loss of carbohydrate (maltose) was documented in extruded snacks. A universal texture analyzer (model-4301 Instron, London, UK) was used in the compression mode to record the required force to break the extruded products. The results showed a trend toward increasing expansion, decreasing density, and decreasing breaking force with barrel temperatures of 141-159°C. The surface morphology of the extrudates was examined through scanning electron microscopy (SEM). </smarttagtype></smarttagtype></smarttagtype>