Development of a Protein-Rich Ready-to-Eat Extruded Snack from a Composite Blend of Rice, Sorghum and Soybean Flour

摘要: Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. cooking needs to be controlled if product quality is be maintained. was carried out at barrel temperature of 110°C - 150°C, screw speed 350 450 rpm, feed moisture 12% 14% investigate the effect extrusion conditions on physical properties (expansion ratio bulk density) a rice, sorghum soy flour blend. From response surface analysis, expansion bulk density were found significantly (P 0.05) effect. Expansion density ranged from 2.0 2.6 0.79 0.95 g/ml respectively. One hundred grams of the extruded would supply 45% recommended daily allowance for protein children aged up 12 years. mineral content 100 g extrudates 52 mg calcium, 3.01 iron 1.23 zinc. The retention amino acids products 88% 95% with lysine—a limiting acid cereals having loss 9.1% after extrusion. Extrusion conditions can optimized produce snack high expansion ratio, low good nutritional profile meet the growing consumer nutritious products.