Publication no. C-2003-0616-07R |  VIEW ARTICLE

Extrusion Processing of Rice-Based Breakfast Cereals Enhanced with Tocopherol from a Chinese Medical Plant.

Yuan-Hui Lin (1), Chia-Sheng Yeh (1), and Shin Lu (2,3). (1) Department of Food Nutrition, Chung Hwa College of Medical Technology, 717 Tainan, Taiwan. (2) Department of Food Science, National Chung Hsing University, 402 Taichung, Taiwan. Present address: Department of Biotechnology, Van Nung Institute Technology, Chung Li, Tao Yuan, Taiwan. (3) Corresponding author. Fax: 886-4-2287-6211, E-mail: <slu@cc.vit.edu.tw> Cereal Chem. 80(4):491-494. Accepted March 24, 2003. Copyright 2003 American Association of Cereal Chemists, Inc.

Brown rice flour was mixed with a Chinese medical plant (Euryale ferox Salisb.) and processed to make ready-to-eat breakfast cereals using twin-screw extrusion. Levels of 15 and 20% feed moisture in flour, and 200 and 250 rpm screw speed were set, and the physicochemical properties and content of alpha-, beta-, gamma-, and delta-tocopherols were determined. The data showed that 15% feed moisture gave a low bulk density and water absorption index but a high expansion ratio and water solubility index. High screw speed (250 rpm) produced a result similar to that of 15% feed moisture. A sample with 85% brown rice flour with 15% E. ferox Salisb. retained the highest content of alpha-, beta-, gamma-, and delta-tocopherols (125, 6, 78, and 9 µg/g), respectively. The optimum extrusion conditions determined were 15% E. ferox Salisb. mixed with brown rice at 15% feed moisture and at 250 rpm screw speed.