Rice-Shaped Extruded Kernels: Physical, Sensory, and Nutritional Properties.

Rice-shaped kernels were produced from micronutrient-fortified blends of corn and wheat flours, sorghum and wheat flours, or rice flour alone using a pilot-scale twin screw extruder. The color of extruded kernels from rice flour was similar to that of natural rice grain, but other treatments had significant color differences. Sorghum/wheat kernels had the highest cooking loss (13.4%) and water uptake (137.8%), and were also significantly different from other treatments with regard to instrumental texture profile and descriptive analysis. Vitamin C retention in extruded kernels was the lowest, ranging from 4.3 to 27.6%, whereas iron and folic acid had high stability. [ABSTRACT FROM PUBLISHER]