Color development in an extrusion-cooked model system

Abstract

Rice-glucose-lysine blend was extruded using a co-rotating twin-screw extruder. The effects of different extrusion conditions on the browning properties of extrudates were analyzed and compared using the CIE Lab system of measurement. Extrusion process variables included moisture content, screw speed, barrel temperature, and screw geometry. The influence of product temperature on the browning property of extrudates was significant (P