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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

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Dalbhagat, Chandrakant Genu, Mahato, Dipendra Kumar, Mishra, Hari Niwas·2019·Trends in Food Science & Technology

DOI 10.1016/j.tifs.2019.01.001

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Abstract

Rice is one of the major cereal crops that act as an attractive material for the manufacture of ready-to-cook (RTC) products like pasta, noodles, ready-to-eat (RTE) breakfast cereals, modified starch, weaning foods, snack foods, pet foods, and dried soup, because of its colour, bland taste, flavour as well as good processing characteristics. Extrusion is the most versatile processing technology used in the food industry to develop the product having better nutritional, functional and sensory characteristics. This technique enables the control of the different processes like mixing, heating, cooking, shearing, and shaping of products. This review highlights the research work on the use of extrusion process technology to produce rice and rice-based products. The extrusion process parameters namely feed moisture, barrel temperature, screw speed, and feed rate markedly affect the product quality and their acceptability among consumers. Emphasis has been given on the effects of feed mixture composition or ingredients and the extrusion process parameters on physicochemical, textural, pasting, thermal and nutritional properties of the rice extrudates.

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Authors: Dalbhagat, C. G., Mahato, D. K., & Mishra, H. N.
Affiliations: Indian Institute of Technology Kharagpur (IN)
Corresponding author: Dalbhagat, Chandrakant Genu
ORCID: Dalbhagat, Chandrakant Genu
Mahato, Dipendra Kumar
Venue: Trends in Food Science & Technology
Publisher: Elsevier BV
Published: 2019-03
Volume: 85
Pages: 226-240
ISSN: 0924-2244 (ISSN-L)
DOI: 10.1016/j.tifs.2019.01.001
OpenAlex: W2907907288
Cited by: 283
References: 146
Citations by year: 2026: 39 · 2025: 51 · 2024: 32 · 2023: 52 · 2022: 40 · 2021: 37 · 2020: 20 · 2019: 11
FWCI: 3.67
Type: journal article
Language: en
Open access: green
figshare.com
Licence: cc-by
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: Trends in Food Science & Technology (publishedVersion)
Figshare (submittedVersion, cc-by)
Funders: Department of Biotechnology
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords: rice-based products, extrusion parameters, feed moisture content, barrel temperature, screw speed, feed rate, physicochemical properties, functional properties, nutritional properties, pasting properties, thermal properties, texture, ready-to-cook food, ready-to-eat breakfast cereals, modified starch, complementary foods, rice noodles

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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

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