@article{fdi:010049570,
  title = {{E}ffects of starch, lipid and moisture contents on extrusion behavior and extrudate characteristics of rice-based blends prepared with a very-low-cost extruder},
  author = {{N}guyen, {V}an {H}oan and {M}ouquet {R}ivier, {C}laire and {T}r{\`e}che, {S}erge},
  editor = {},
  language = {{ENG}},
  abstract = {{R}esponse surface methodology with a 3 x 3 factorial plan design was used to investigate the effects of starch content (60-70 g/100 g dry matter [{DM}]), lipid content (6.2-10.2 g/100 g {DM}) and moisture content (10-16 g/100 g wet matter [{WM}]) on extrusion behavior of rice-based blends, on the physicochemical properties of extrudates, and the apparent viscosity of resulting gruels. {T}he increase in starch content increased the loss of lipid, the expansion ratio, the degree of gelatinization ({DG}) of starch, and the water absorption index ({WAI}). {I}ncreasing lipid content resulted in higher loss of lipids and a lower {WAI} and water solubility index ({WSI}). {W}ater content had the most influence. {I}ncreasing water content resulted in increased loss of lipids, higher moisture content of extrudates, and in lower die temperature, expansion ratio, {DG}, {WAI} and {WSI}. {T}he high {DG} (>= 91%) of all extrudates demonstrated that the very-low-cost extruder manufactured in {V}ietnam is suitable for the production of ready-to-eat infant flour. {PRACTICAL} {APPLICATIONS} {T}his work tested and optimized the effect of blend composition on the characteristics of rice-based extrudates obtained using a very-low-cost extruder ({VLCE}) manufactured in {V}ietnam and on derived gruels. {O}ur results enable prediction of the characteristics of extruded products, when the starch, lipid and water contents of the blends are known. {T}hus, {VLCE} users will be able to choose the nature and relative proportion of ingredients to obtain extrudates with specific targeted characteristics. {I}n addition, this study demonstrated that serious loss of lipids occurs during extrusion of blends with high lipid contents. {T}o obtain the lipid content recommended for complementary food, it is thus preferable to add ingredients with high lipid content after extrusion. {W}e conclude that this kind of {VLCE} manufactured in {V}ietnam is suitable for low-cost production of instant flour with all the required characteristics for use as complementary foods for infants and young children after the age of 6 months.},
  keywords = {},
  booktitle = {},
  journal = {{J}ournal of {F}ood {P}rocess {E}ngineering},
  volume = {33},
  numero = {3},
  pages = {519--539},
  ISSN = {0145-8876},
  year = {2010},
  DOI = {10.1111/j.1745-4530.2008.00288.x},
  URL = {https://www.documentation.ird.fr/hor/fdi:010049570},
}