Rice flour

Consumer-based optimization of a third-generation product made from peanut and rice flour.
Choi ID, Phillips RD, Resurreccion AV.
Dept. of Food Science & Technology, Univ. of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA.

Indirectly puffed snacks were produced by an extrusion process with partially defatted (12% fat) peanut flour (30%, 40%, 50%) at different levels of screw speed (200, 300, 400 rpm) and feed rate (4, 5, 6 kg/h). Extrudates were dried to obtain half-products (11% to 12% MC) followed by puffing with deep-fat frying. The puffed snack prototypes were subjected to consumer acceptance test. Consumers rated higher than 6.0 (= like slightly) for all products produced within the experimental factor ranges on the attributes of crispness and texture, whereas consumer scores for appearance, color, flavor, and overall liking were lower than 6.0 for the product containing 50% peanut flour regardless of screw speed and feed rate. The product extruded with 50% peanut flour at screw speed of 400 rpm and feed rate of 6 kg/h received the lowest score of 5.5 on overall liking in a 9-point hedonic score. Predicted regression models indicated that feed rate had the largest effect on consumer attributes followed by peanut flour and screw speed. From the superimposed contour plot of individual contour plot of consumer attributes, the optimum region was identified as the area beginning at the 42.0% to 43.0% peanut flour and 4.0 kg/h feed rates, rising to a maximum at 45% peanut flour and 4.6 kg/h feed rates and decreasing to the 33.0% to 34.0% peanut flour and 6.0 kg/h feed rates. Verification confirmed the ability of predictive regression models to identify peanut-based snacks, which would be scored higher than 6.0 by consumer evaluation.

J Food Sci. - 2007 Sep - 72(7):S443-9.

Our products
We interpret the rice as an ingredient, we value to all components and we set as privileged partner in business to business.
Ground rice
gluten free, standard and customized granulometries, with no impurities
Rice wholemeal flour
gluten free, standard and customized granulometries
Stabilized rice bran
gluten free rice bran
Rice starch
gluten free, high viscosity, neutral taste and colour
Rice oil
neutral sensorial outline, high point of smoke
Vegetable drinks
gluten and lactose free, with no proteins from cows’ milk
Rice powder
gluten and lactose free, soluble
Puffed & Toasted
Puffing and roasting seeds and cereals are both natural processes that do not employ additives.
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