ArticleFoods (Basel, Switzerland)2025
The Effects of Malting and Extrusion on the Functional and Physical Properties of Extrudates from Malted Brown Rice and Pigeon Pea Flour Blends.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Malted grains subjected to extrusion technology could have better quality indices than non-malted grains. The effects of malting and extrusion on the functional and physical qualities of foods extruded from malted brown rice and pigeon pea flour blends were investigated. Malted pigeon pea and brown rice flours were processed into blends, extruded under various conditions of feed moisture levels (15-20), feed compositions (8-30%), and barrel temperatures (100-130 °C), and analyzed using Response Surface Methodology with a Box-Behnken design. The impacts of malting and extrusion were assessed on the following functional qualities: bulk density, rheology, swelling capacity, water absorption capacity, and solubility. The physical quality assessment included a 2-D photographic representation of the extrudates, a microscopic assessment of their internal structure, expansion index, color parameters (L*, a*, b*), and alterations in the color index. Increased feed moisture, malted pigeon pea, and decreased barrel temperature resulted in a higher bulk density (0.72 to 0.84 g/cm
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