The temperate extrusion-assisted flaking process for the production of ricebean flakes has been optimized by using the response surface methodology. The developed flaking techniques could overcome the non-uniform product quality, loss of thermal sensitive nutrients, and prepare multigrain flakes. The process parameters studied were moisture content (MC: 20-30%), barrel temperature (BT: 40-60°C), and twin-screw speed (TSS: 340-360 rpm). The quality of ricebean flakes was evaluated in terms of bulk density reduction percentage (BDRP), expansion percentage (EP), flakiness factor, water absorption index (WAI), water solubility index (WSI), degree of gelatinization (DG), and overall acceptability (OAA). The best quality flakes were obtained with optimized conditions of 25% MC of flour, 55°C BT, and 345 rpm TSS. The quality characteristics of the optimized flakes were as follows-BDRP: 27.11 ± 0.72%, EP: 24.85 ± 0.45%, FF: 1.13 ± 0.04, WAI: 3.59 ± 0.15g/g, WSI: 27.61 ± 0.22%, DG: 83 ± 0.35%, OAA: 8.5 ±...

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