Effects of Nakhon Upland Brown Rice Flour and Cricket Powder on Quality of Extruded Snacks

Abstract

In this study, extrudate made from Nakhon upland brown rice flour (Med Fay rice and Sung Yod rice) and cricket powder was developed using twin screw extruder. Effects of cricket powder content (0-20% w/w) and upland brown rice flour content (0-30% w/w) were determined. Barrel temperature 1-6 (40-130°C), die temperature (145°C), screw speed (450 rpm) and feed moisture (12% w/w) of extruder conditions were controlled at a constant value throughout the study. It was found that Med Fay rice flour had dark purple color, particle size of 250 µm, and color (L*, a* and b*) was 48.26, 4.91 and 0.87, respectively. Antioxidant activity value was 6.94 mg vitamin C/g DW and total phenolic content was 0.74 mg GAE/g DW of Med Fay brown rice which had more than Sung Yod brown rice (0.53±0.04 mg vitamin C/g DW and 0.03±0.01 mg GAE/g DW). Proximate analysis of cricket powder showed a high protein and fat at 60.40% and 16.92% by wet weight, respectively. Increasing cricket powder content and upland brown rice flour content significantly affected the properties of extrudate. Results showed that hardness increased but expansion decreased with increasing cricket powder content and upland brown rice flour content. Moreover, L* and b* values decreased but a* value increased. The high expansion and low hardness were considered as optimum property of extrudate which was found at 5% cricket powder. Increasing the Nakhon upland brown rice flour content (Med Fay rice and Sang Yod rice) up to 0-40% w/w led to a decrease in expansion ratio and color values (L*, a* and b*). However, bulk density and hardness value were increased. It was found that the extrudate had the highest overall liking score (7.67) at 30% (w/w) Nakhon brown rice flour content (Med Fay rice at 5%, Sang Yod rice at 15%) and 5%w/w cricket powder. Based on the nutritional value analysis, the extrudate having the package size of 30 g showed 110 kcal energy value, < 1 g sugar value, .5 g fat value, and 100 mg sodium value, respectively.