Preparation of instant kuduz-rice porridge by screw extrusion

Authors

ZHU Hong, Institute of Healthy Cereal Product, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LIU Yang, Institute of Healthy Cereal Product, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YI Cuiping, Institute of Healthy Cereal Product, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YU Jian, Institute of Healthy Cereal Product, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China

Abstract

Instant kuduz-rice porridge was prepared by screw extrusion after being balanced by kudzu flour with non-waxy rice flour. The nutrient component, texture properties and sensory properties of the products were analyzed. Results indicated that, the principal component of instant kuduz-rice porridge was starch, with few flavone; the digestibility in vitro increased sharply than raw material after being extrusion, whatever the product was puffing or not; within the range of shaping, the porridge with 20% kuduz flour obtained higher viscosity, chewiness, hardness and elasticity; the results of sensory evolution showed that the porridge with 20% kuduz flour got more ideal score for its higher bulk density, uniform and compact structure.

Publication Date

8-28-2016

First Page

192

Last Page

195

DOI

10.13652/j.issn.1003-5788.2016.08.046

Recommended Citation

Hong, ZHU; Yang, LIU; Cuiping, YI; and Jian, YU (2016) "Preparation of instant kuduz-rice porridge by screw extrusion," Food and Machinery: Vol. 32: Iss. 8, Article 46.
DOI: 10.13652/j.issn.1003-5788.2016.08.046
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/46

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