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Biology and Life Sciences Forum
Volume 26
Issue 1
10.3390/Foods2023-15121
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Proceeding Paper

Effect of Extrusion Compression Ratio and Particle Size of Rice on the Sectional Expansion Index of Third-Generation Snacks †

by
Diana Vicente-Jurado
1,2,*,
Purificación García-Segovia
1,
José Daniel Gutiérrez-Cano
2,
Javier Martínez-Monzó
1,
José Manuel Catalá-Civera
2 and
Marta Igual-Ramo
1
1
i-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
2
ITACA Institute, Universitat Politècnica de València, Camino de Vera s/n., 46022 Valencia, Spain
*
Author to whom correspondence should be addressed.
†
Presented at the 4th International Electronic Conference on Foods, 15–30 October 2023; Available online: https://foods2023.sciforum.net/.
Biol. Life Sci. Forum 2023, 26(1), 69; https://doi.org/10.3390/Foods2023-15121
Published: 14 October 2023
(This article belongs to the Proceedings of The 4th International Electronic Conference on Foods)
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Abstract

Third-generation (3G) rice pellets were obtained using rice flour (RF) and rice grits (RG), raw materials of similar compositions but different particle sizes. The samples were mixed with water to 25% moisture and extruded using a laboratory single-screw extruder (Kompakt KE 19/25 extruder) and three compression ratios (1:1, 2:1, and 3:1). The pellets were expanded using a microwave oven subjected to 1000 W/g power. After evaluating the expansion kinetics and the sectional expansion index (SEI), it was observed that the 3:1 compression ratio allowed for greater expansion, while the particle difference showed no significant difference (p > 0.05) in the SEI.
Keywords: extrusion; microwaves; rice flour; rice grits; 3G snacks extrusion; microwaves; rice flour; rice grits; 3G snacks

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MDPI and ACS Style

Vicente-Jurado, D.; García-Segovia, P.; Gutiérrez-Cano, J.D.; Martínez-Monzó, J.; Catalá-Civera, J.M.; Igual-Ramo, M. Effect of Extrusion Compression Ratio and Particle Size of Rice on the Sectional Expansion Index of Third-Generation Snacks. Biol. Life Sci. Forum 2023, 26, 69. https://doi.org/10.3390/Foods2023-15121

AMA Style

Vicente-Jurado D, García-Segovia P, Gutiérrez-Cano JD, Martínez-Monzó J, Catalá-Civera JM, Igual-Ramo M. Effect of Extrusion Compression Ratio and Particle Size of Rice on the Sectional Expansion Index of Third-Generation Snacks. Biology and Life Sciences Forum. 2023; 26(1):69. https://doi.org/10.3390/Foods2023-15121

Chicago/Turabian Style

Vicente-Jurado, Diana, Purificación García-Segovia, José Daniel Gutiérrez-Cano, Javier Martínez-Monzó, José Manuel Catalá-Civera, and Marta Igual-Ramo. 2023. "Effect of Extrusion Compression Ratio and Particle Size of Rice on the Sectional Expansion Index of Third-Generation Snacks" Biology and Life Sciences Forum 26, no. 1: 69. https://doi.org/10.3390/Foods2023-15121

APA Style

Vicente-Jurado, D., García-Segovia, P., Gutiérrez-Cano, J. D., Martínez-Monzó, J., Catalá-Civera, J. M., & Igual-Ramo, M. (2023). Effect of Extrusion Compression Ratio and Particle Size of Rice on the Sectional Expansion Index of Third-Generation Snacks. Biology and Life Sciences Forum, 26(1), 69. https://doi.org/10.3390/Foods2023-15121

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