Effect of mustard oil and process variables on extrusion behaviour of ricegrits

Effect of process variables such as temperature, moisture and addition of m ustard oil on extrusion behaviour of rice grits was studied. using single s crew extruder. The extruder response of pressure and specific energy consum ption (SEC) and product properties such as expansion, water absorption (WAI ) and water solubility (WSI) indices were analysed. Iodine spectrum of the extrudates were determined to see the effect of mustard oil on amylose-lipi d complex formation. Pasting properties of extrudates were measured, using Brabender visco-amylograph. Second order polynomials were computed to study the effect of process variables and mustard oil on extrusion parameters an d product properties. Addition of mustard oil decreased die pressure and SE C of extruder and expansion, WSI and WAI. Peak viscosity, viscosity at 95 d egreesC, viscosity at 95 degreesC after 15 min and viscosity at 50 degreesC increased and lambda (max) and absorbance ratio (630/520nm) decreased with the increase in mustard oil.