UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES

Document Type : Original Article

Authors

1 Food Tecnology Dept., National Research Center, Dokki, Giza, Egypt .

2 Food Technology Dept., Faculty of Agriculture, Suez Canal University, Ismailia, Egypt.

Abstract

Three food industries by-products; barfey mash, com gluten feed and com
gluten meal were used to produce high fiber, high protein rice-based extrudates.
Barley mash and com gluten feed characterized by high fiber (10.41 and 11.34%) and
high ash (4.63 and 6.43%) content While, com gluten meal characterized by high
protein (60.25%) contents. These by-products were added by 5, 10, 20 and 30% in
order to enhance the fiber and protein contents in the resultant rice-based extrudates.
Effects of adding these ingredients on the expansion ratio (ER), bulk density (BO),
water absorption index (WAI), water solubility index (WSI), breaking strength (BS),
color, chemical composition, minerals content and sensory evaluation of the resultant
extrudates were evaluated. The obtained results indicated that adding bartey mash
alone or as a mixture with gluten meal, and com gluten feed decreased the ER, WSI,
WAI, BS and L * values of the products, while increased the BO. Incorporation gluten
meal caused increase in ER and b* values of the products. Chemical composition and
minerals contents were depending upon the composition of the ingredients and
substitution ratios. Sensory evaluation indicated that high fiber; high protein
extrudates with acceptable quality could be prepared from barley mash alone or as a
mixture with gluten meal, com gluten feed or meal up to 10%.

Keywords

Journal of Food and Dairy Sciences
Volume 30, Issue 11
November 2005
Pages 6901-6915

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