Development of Corngrit-Broken Rice Based Snack Food by Extrusion Cooking

摘要

Six formulas of corn-based snack were formulated with various of corngrit: calcium carbonate(CaCO_3): soybean oil. Extrusion processes were conducted by feeding each formula into an extruder at 444 g/min feed rate, employing 300 rpm. Moisture content of the raw materials were adjusted to 160.±1.5/100, with melt temperature of 156-158 deg. C. The product samples exhibiting best physical properties composed of 93/100 corn grit, 1/100 CaCO_3 2/100 soybean oil, 3/100 sugar and 1/100 vitamins and minerals mixtures, which was coded as C_6 and exhibited an expansion ratio(E.R.)of 3.90, bulk density (B.D)70 g/L and compression force(C.F)69.2 N.