食品加工与技术杂志

抽象的

Optimization of Feed Moisture and Sugar Content in the Development of Instant Rice Porridge Mix Using Extrusion Technology

Khan MA*, Mahesh C, Srihari SP, Sharma GK, Semwal AD

Instant rice porridge mix was developed using twin-screw extruder based on rice extrudates, sugar, milk powder, flavoring agents and dry nuts. Response surface methodology was used to optimize the ingredients levels. Stability of instant rice porridge mix packed in polypropylene (PP) and Metallised polyester (MP) pouches was evaluated by monitoring changes in physico-chemical and sensory attributes periodically. Effect of feed moisture and sugar content on the Increase in feed moisture and sugar content on the functional and sensory attributes of the rice porridge mix was studied. An increase in the moisture content and sugar content resulted in the decrease in expansion ratio with the increase in bulk density thereby affecting the sensory quality of rice porridge mix. Instant rice porridge mix remained stable and acceptable for 9 and 12 months in PP and MP packaging materials under ambient temperature conditions. Irrespective of packaging materials and the storage period, porridge mixes get reconstituted in hot water within 1 minute.