The Optimization of Extrusion Parameters and Rice Flour Blends in Ready-to-Eat Extruded Thai Rice Snacks

Ratchanee Charoen, Sriwiang Rittisak, Regine Schoenlechner, Sutee Wangtueai, Sakunkhun Makkhun, Wanticha Savedboworn

Abstract

The ready-to-eat snack products from traditional Thai’s rice flour (Khao bahn nah 432: KB432) and corn grits were developed using a single screw extruder. In this study, the ratio between rice flour and corn grits was measured at three different levels (50:50, 60:40 and 70:30). On the viscosity profile of mixed flour, one hundred percent of rice flour formed gel and showed the highest viscosity, while increasing the amount of corn grits resulted in decreased viscosity. In the heat-cool cycle, the final viscosity of 100% rice flour was the highest and that of 50% rice flour showed the lowest. For extrusion parameters, the die temperatures were varied at 150, 160 and 170 ℃. The results showed that an increasing amount of rice flour and die temperature caused a decrease in the texture’s puffiness, density and expansion rate, while the redness (a*) color of the product was increased. Response surface methodology (RSM) was used to optimize the extrusion conditions of snack production. The result indicated that the optimum ratio between rice flour: corn grits was 50:50, the optimal temperature at the die section was 150 ℃ to produce the ready-to-eat extruded Thai rice snack, a new alternative snack product from rice flour.

Keywords

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DOI: 10.14416/10.14416/j.asep.2025.11.008

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