title: Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta.
abstract: This research investigated the effects of extrusion temperature and screw speed on the extrusion system parameters and the qualities of brown rice pasta. The die pressure and motor torque value reached a maximum at 90°C but decreased when the screw speed increased from 80 to 120rpm. The extrusion temperature and screw speed also significantly affected the cooking quality and textural properties of brown rice pasta. The pasta produced at an extrusion temperature of 120°C and screw speed of 120rpm had the best quality with a cooking loss, hardness and adhesiveness of 6.7%, 2387.2g and -7.0g⋅s, respectively, similar to those of pasta made from gluten-free flour. The results indicated that brown rice can be used to produce gluten-free pasta with improved nutrition.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: wl0519@163.com.
authors.forename: Li
authors.initials: L
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Duan
authors.affiliation: Institute of Agro-food Science & Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
authors.forename: Sumei
authors.initials: S
authors.lastname: Zhou
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Haifeng
authors.initials: H
authors.lastname: Qian
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Xiguang
authors.initials: X
authors.lastname: Qi
mesh_terms: D000688:Amylose / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006244:Hardness; D012275:Oryza / Q000737:chemistry*; D013696:Temperature
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D000688:Amylose
keywords: Brown rice flour; Pasta; Processing; Twin-screw extruder