Effect of extrusion processing on physical properties and functional ingredients of high fiber cereal breakfast powder

Extrusion technology was used to processing the cereal breakfast powder rich in dietary fiber from rice,red bean,red lotus seeds and jujube residue.Response surface analysis theory was used to study the influence of processing variables on the physical and functional ingredients of extruded products.The results showed that processing conditions with moderate screw speed(100r/min)and temperature(130~140 ℃)and low feed moisture content(20%)was benefit to the conversion of soluble dietary fiber to insoluble dietary fiber.And expansion ratio was higher at moderate temperature and lower feed moisture content.Rising temperature would increase water absorption index and water solubility index both.While increasing screw speed would increase water solubility index and reduced water absorption index.And the optimum processing conditions were determined:feed moisture content 20%,the end zone temperature 130℃,screw speed 100r/min,feeding rate 1.0r/s.