Effect of Extrusion and Flavor Addition in the Formulation of Choco Rice Flakes

Manoharan Durgadevi^1* & Perumal Thivya²

¹Assistant Professor, Department of Food Processing Incubation Centre, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Thanjavur, India
²M. Tech Food Science and Technology, Department of Food Processing Incubation Centre, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Thanjavur, India

Manoharan Durgadevi, Department of Food Processing Incubation Centre, Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Thanjavur, India.

Keywords: Choco Rice Flakes; Extrusion; Flavor Addition; Flaking

Abstract

The investigation focused on the effect of extrusion process and flavor addition of a developed ready to eat chocolate-coated rice flakes. Flaked products are very popular ready to eat traditional product prepared by toasting/frying and seasoning in rice consuming countries particularly in India. Rice (Oryza sativa L.) is the common food for two-thirds of the world population and it is the most important cereal crop cultivated in the global. The chocolate coated rice flakes were prepared by mixing of ingredients are rice flour, cocoa powder and icing sugar at different ratios (T1=2:1:1; T2=3:1:1; T3=4:1:1; T4=5:1:1) which is flanked by using heavy-duty cereal roller flaker. The developed chocolate-coated rice flakes are used for identification of effect of extrusion and flavor addition on the textural, sensory and flaking characteristics of the developed product. Results revealed that hardness (T2=0.52Kg/Sq.cm) were decreased whereas flaking length (2.5- 4.8cm) and yield (75.8%) were increased in T2 sample than other ratios (T1=0.88Kg/Sq.cm, 1.8 -2.6cm, 15.12%; T3=0.82Kg/Sq.cm, 2.1-2.5cm, 66.67% and T4=0.73Kg/Sq.cm, 1.8-2.2cm, 21.17%) respectively. According to sensory result, the overall acceptability was higher in T2 sample compared to other samples (T1, T3 and T4).

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