Innovation Owner
Miss AIYARIN KRIWUTTIPIROM
Student
Details
This study developed a production process for healthy snacks using germinated brown rice and banana flour via extrusion. Results show that ingredient proportions and production conditions significantly impact the nutritional value and antioxidant activity of the final product.
This study aimed to develop a formula and production process for snacks made from germinated brown rice flour and banana flour using the extrusion process. The results indicated that both germinated brown rice flour and banana flour could be effectively used as the main raw materials for snack production via extrusion. The proportion of flour in the formula and production conditions, such as:
- Moisture content of the raw materials
- Barrel temperature
- Screw speed
These factors significantly influenced the nutritional value, bioactive compound levels, and antioxidant activity of the final products.
Objective
To investigate the effects of the extrusion process on the nutritional content, bioactive compounds, and overall quality of snacks made from germinated brown rice and banana flour.
- To study the effect of the extrusion process on the nutritional content and bioactive compounds of snack products made from germinated brown rice flour and banana flour.
- To study the effect of the extrusion process on the quality of snack products made from germinated brown rice flour and banana flour.