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- Title
Extrusion of Rice and Aronia melanocarpa Pomace: Physical and Functional Characteristics of Extrudates.
- Authors
Dushkova, Mariya; Simitchiev, Apostol; Beleva, Boryana; Petrova, Todorka; Koleva, Anna
- Abstract
In this study, black chokeberry (Aronia melanocarpa) juice pomace was used to enrich the extrudates from rice in order to create a functional food. A response surface methodology was applied to optimize the physical (expansion ratio, bulk density, moisture content, hardness, pellet durability index, and color) and functional (water solubility index, water absorption index) characteristics of the extrudates. A laboratory single-screw extruder was used to produce the extrudates and a full factorial experimental design was applied (N = 32) to present the effect of the amount of chokeberry pomace (10 and 20%), the feed moisture content (14 and 20%) and the working screw speed (180 min−1 and 220 min−1) of the extruder on the physical and functional characteristics. The results showed that the three factors influenced all studied characteristics. An exception with statistically insignificant effect was the amount of chokeberry pomace on the expansion ratio, pellet durability index, water adsorption index, lightness, redness, and yellowness, the feed moisture content on the water solubility, water adsorption index, redness and yellowness, and the working screw speed on the bulk density and hardness.
- Subjects
ARONIA; RESPONSE surfaces (Statistics); RICE; FACTORIAL experiment designs; FUNCTIONAL foods; RICE bran
- Publication
Applied Sciences (2076-3417), 2024, Vol 14, Issue 10, p4315
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app14104315