Study on extrusion parameters for reducing phytic acid content in brown rice

Extrusion expanding could reduce the phytic acid content in brown rice to improve the nutritional value of brown rice.On the basis of single factor experiment,the effects of brown rice grinding particle size,water content,temperature and screw speed on the phytic acid content after extrusion were explored by response surface methodology.The optimal extrusion conditions were determined as that:brown rice granular size of 50 mesh;water content of 19.80%,temperature of 126℃,revolving speed of 120 r/min.Under the conditions,the phytic acid content was 0.573%.