Study on the Production of Snacks from Rice Bean by Screw Extruder

Abstract

Rice bean snacks were prepared by using a twin screw extruder ZE 25x33 D. They were prepared from rice bean flour, rice bean flour adding mungbean flour, black gram flour, rice flour, wheat flour, cassava starch, corn grit and full fat soy flour. The average score from sensory evaluation of seventeen formulae of rice bean snacks in terms of color, flavor, texture and acceptability showed that two formulae of rice bean snack which were formulae number 9 prepared from rice bean flour adding 20.0% rice flour, 2.5% wheat flour and 20.0% corn grit ; rice bean snack formulae number 14 prepared from rice bean flour adding 23.8% black gram flour, 21.4% rice flour, 21.4% corn grit and 4.8% full fat soy flour, respectively, were best accepted by the panelists when compared with the rest of the samples. The protein content of the best accepted two formulae (formulae number 9 and 14) of rice bean snack were 15.23 and 16.25% and fat content were 9.10 and 11.95% on dried basis, respectively. The protein quality of the best accepted two formulae of rice bean snack (formulae number 9 and 14) showed higher chemical score of methionine + cystine, 94 and 97% and higher PER ranged from 1.92±0.13 and 2.00±0.11, compared to 69% of rice bean snack formula number 1 and 12 prepared from rice bean flour alone and rice bean flour adding 4.8% full fat soy flour, respectively, and the PER were 1.60±0.19 and 1.76±0.12 while the PER of casein was 2.50±0.17.