Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product

Simple item page
dc.coverageDOI: 10.3390/foods11020198
dc.creatorZambrano, Yadira
dc.creatorContardo, Ingrid
dc.creatorMoreno, María Carolina
dc.creatorBouchon, Pedro
dc.date2022
dc.date.accessioned2025-11-18T19:48:25Z
dc.date.available2025-11-18T19:48:25Z
dc.description<p>Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both processes, several structural changes occur which are linked to processing conditions, including cooking temperature, screw speed, formulation, and initial moisture content. However, a clear relationship between processing variables and the structure of pellets and expanded products has not yet been identified. Accordingly, this work aimed to study the effect of extrusion temperature (110, 135, and 150<sup>◦</sup>C) and moisture content (27, 29, and 31%) in rice-flour pellets and their microwave expansion, through a microstructural approach using micro-CT. The results showed that the lowest moisture content (27%) and the highest extrusion temperature (150<sup>◦</sup>C) led to the highest pellet volume and the highest wall thickness, which in turn led to the highest expansion after microwave heating (50 s, 800 W). Interestingly, no significant differences were observed when analyzing the ratio between the volume of the expanded products and the volume of the pellet (~2.4) when using the different processing conditions.</p>eng
dc.descriptionExtrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both processes, several structural changes occur which are linked to processing conditions, including cooking temperature, screw speed, formulation, and initial moisture content. However, a clear relationship between processing variables and the structure of pellets and expanded products has not yet been identified. Accordingly, this work aimed to study the effect of extrusion temperature (110, 135, and 150◦C) and moisture content (27, 29, and 31%) in rice-flour pellets and their microwave expansion, through a microstructural approach using micro-CT. The results showed that the lowest moisture content (27%) and the highest extrusion temperature (150◦C) led to the highest pellet volume and the highest wall thickness, which in turn led to the highest expansion after microwave heating (50 s, 800 W). Interestingly, no significant differences were observed when analyzing the ratio between the volume of the expanded products and the volume of the pellet (~2.4) when using the different processing conditions.spa
dc.identifierhttps://investigadores.uandes.cl/en/publications/92440374-8feb-4519-a66e-437c22e628ac
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/55551
dc.languageeng
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourcevol.11 (2022) date: 2022-01-12 nr.2
dc.subject3G snacks
dc.subjectExtrusion
dc.subjectMicro-CT
dc.subjectMicrostructure
dc.subjectRice
dc.subjectX-ray
dc.subject3G snacks
dc.subjectExtrusion
dc.subjectMicro-CT
dc.subjectMicrostructure
dc.subjectRice
dc.subjectX-ray
dc.titleEffect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Producteng
dc.typeArticleeng
dc.typeArtículospa
Files
Collections
PURE