The DOI matches its Crossref record; 145 of the 146 references it cites were found in a registry or an index.
Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review
Open accessAbstract
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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“Extrusion is a process that involves high pressure (20-30 bar), high temperature (120-130 • C), and shear forces (Dalbhagat et al., 2019).”
From Potential of microalgae as a sustainable feed ingredient for aquaculture (2021) · cites this paper as Dalbhagat et al., 2019
Citations
Cites
Nutritional aspects of food extrusion: a review
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Evaluation of snack foods from barley–tomato pomace blends by extrusion processing
Altan, A., McCarthy, K. L., & Maskan, M. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2007.05.014 · Cited by 376
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
Brennan, C. S., Brennan, M. A., Derbyshire, E. J., & Tiwari, B. K. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.05.007 · Cited by 322
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Research works printed but not linked: 1
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Sorted by citations
Potential of microalgae as a sustainable feed ingredient for aquaculture
Nagappan, S., Das, P., AbdulQuadir, M., Thaher, M., Khan, S., Mahata, C., Al-Jabri, H., Vatland, A. K., & Kumar, G. (2021) · Journal of Biotechnology · doi:10.1016/j.jbiotec.2021.09.003 · Cited by 364
Application of extrusion technology in plant food processing byproducts: An overview
Leonard, W., Zhang, P., Ying, D., & Fang, Z. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12514 · Cited by 237
Rezvi, H. U. A., Tahjib‐Ul‐Arif, M., Azim, M. A., Tumpa, T. A., Tipu, M. M. H., Najnine, F., Dawood, M. F. A., Skalický, M., & Brestič, M. (2022) · Food and Energy Security · doi:10.1002/fes3.430 · Cited by 229
3D printing of egg yolk and white with rice flour blends
Anukiruthika, T., Moses, J. A., & Anandharamakrishnan, C. (2019) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2019.109691 · Cited by 197
Huang, X., Liu, H., Ma, Y., Mai, S., & Li, C. (2022) · Foods · doi:10.3390/foods11162538 · Cited by 157
Metadata
- Authors
- Dalbhagat, C. G., Mahato, D. K., & Mishra, H. N.
- Affiliations
- Indian Institute of Technology Kharagpur (IN)
- Corresponding author
- Dalbhagat, Chandrakant Genu
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2019-03
- Volume
- 85
- Pages
- 226-240
- ISSN
- 0924-2244 (ISSN-L)
- 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
- 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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