WATER ACTIVITY AND COLOR CHANGES DURING DEEP FAT FRYING OF RICE/WHEY NON EXPANDED EXTRUDATES

摘要

This work describes the influence of water content on the physical properties of rice-based non expanded extrudates added with whey protein isolate (WPI),before and after deep fat frying.The frying process reduced the water activity due to the evaporation of water content.Fried pellets showed a low aw values ranging from 0.25 to 0.33 and Hue angle values from 75.2 to 90.9.The results showed that water content influenced the color parameters.It was possible to obtain rice-based non expanded extrudates added up to 40％ of WPI with acceptable color and highly improved nutritional value.