Water solubility index and water absorption index of extruded product from rice and carrot blend

Abstract

Rice flour was added in different proportions (60 - 90%) to dehydrated carrot powder (10-40%). The formulation was extruded at different moisture content (11 -17%), screw speed (200 - 400rpm) and die temperature (120-400°C). The WAI and WSI characteristics were determined as responses. Significant regression models were established with the coefficient of determination, R2 greater than 0.79. The results indicated that moisture content has significant negative influence (P < 0.08) on water solubility index and composition and moisture for water absorption index.