Preparation of nutritional rice fortified with NaFeEDTA by improved extrusion cooking technology

Using broken rice as raw material, nutritional rice was prepared by improved extrusion cooking technology fortified with NaFeEDTA. The effects of extrusion process parameters including feed moisture, screw speed, barrel temperature on the texture characteristics of nutritional rice fortified with NaFeEDTA were investigated by response surface methodology. Nutritional rice fortified with NaFeEDTA preparation process was optimized with texture characteristics of late indica rice for reference index. The experimental results showed that the optimum process parameters were as followed feed moisture content 34%, screw speed 25r/min, barrel temperature 102℃, four heating zones temperature 50, 65, 90, 95℃, respectively. Hardness, adhesive force, springiness and gumminess of the nutritional rice fortified with NaFeEDTA prepared on this conditions on were 6062g, -1175. 21 g·s, 0. 72 and 0. 61 respectively. The Fe content for nutritional rice fortified with NaFeEDTA was 36. 95mg/kg which much higher than 7. 21mg/kg for late indica rice. At the same time, washing and cooking lose little nutrition. The research could provide theoretical references for industrial production of nutritional rice.