Development of puffed snack made from Sungyod Phatthalung brown rice flour by extrusion process fortified with inulin
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Abstract
The objective of this research was to evaluate the chemical and physical properties of Sungyod Phatthalung brown rice and to develop an extruded snack products from the brown rice fortified inulin by an extrusion processing. It was found that aw was 0.56 and color value (L*, a* and b*) of the brown rice was 61.75, 8.16 and 13.06, respectively. Moreover, proximate analysis in the brown rice consisted of moisture, fat, fiber, ash, protein and carbohydrate was 9.45 %, 2.58 %, 3.87 %, 1.25 %, 8.28 % and 74.57 %, respectively. Total phenolic compound and antioxidant activity with DPPH was 102.41 mg GAE/100 g sample and 921.32 mg TE/100 g sample. The effect of inulin content at 5 %, 10 % and 15 % had affected on increasing of fiber. The density and hardness of extruded snacks decreased with increasing the inulin content but the expansion ratio L* value increased. The inulin content did not significantly affect the a* and b* values of extruded snacks. The sensory evaluation was found that consumers’ preferences for color and smell were not significantly different statistically (p>0.05). While the liking scores for crispiness, taste and overall liking were significantly different (p<0.05). 10 % of inulin received the highest scores for liking crispness, taste and overall liking. Nutritional value of extruded snack made from Sangyod Phatthalung brown rice flour by the extrusion process, it was found that the product has a total of 110 kcal, energy from fat 10 Kcal, total fat 1 g, Protein 2 g, Total Carbs 24 g, Calcium 2.17 mg per serving.
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References
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