Effect of granularity on the characteristics of extruded rice snack

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Abstract
Rice flours of different granularity over 542 pm (30 mesh), 542–286.5 pm (30–50 mesh), 286.5‐175 pm (50–80 mesh) and throughs of 175 pm (80 mesh) were processed using a Wenger X‐5 extruder with a 1/8 inch die and at an exit temperature of 95°C. With increased fineness of the flour, the expansion ratio, water absorption index and water solubility index of the product increased from 1.4,4.91 and 0.016 to 2.6,7.16 and 0.027, respectively. The extent of gelatinization of the starch component increased from 36.1% to 55.1% as the flour particle size became finer. This was also supported by amylograph paste viscosity data. The organoleptic evaluation of samples at the equilibrated moisture content showed that 43% ERH corresponding to 6.56% moisture and 11.3 kg breaking strength of the product was critical for acceptable textural properties of the product.

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