Preparation of rice analogues using extrusion technology

作者：Mishra Abhinav^*; Mishra Hari Niwas; Rao Pavuluri Srinivasa

来源：International Journal of Food Science and Technology, 2012, 47(9): 1789-1797.

DOI：10.1111/j.1365-2621.2012.03035.x

• Broken rice
• food extrusion
• protein denaturation
• rice analogues
• starch gelatinisation

Rice is considered as staple food in many parts of the world. An issue of concern is the breakage of rice kernels in milling processes, and these broken kernels are not generally accepted by consumers. These broken kernels can be mixed with some desired additives to improve their quality and extruded for the preparation of reconstituted rice kernels or rice analogues. Various studies have been conducted for the preparation of the rice analogues in the past few decades, and recently attempts have been made to fortify these analogues with protein, certain vitamins and minerals. The main features such as colour, shape, size, texture, and cooking characteristics and cooking time of these rice-like grains can be tailored to the requirements of specific applications by modification of the extrusion parameters. Various organisations, such as Wuxi NutriRice Co. (DSM/Buhler) and China National Cereals, Oils and Foodstuffs Corporate (COFCO), Superlative Snacks Inc., Vigui and PATH, have utilised this technique to prepare fortified and reconstituted rice. Studies have shown that it is possible to improve the nutritional quality of rice by fortified rice analogues. This article reviews research results of the many approaches to the formation of fortified rice analogues by extrusion-based technologies.

• 出版日期2012-9