Physicochemical characteristics of rice flour gelatinized by extrusion-cooking
1988
Han, o | Lee, S.H. | Lee, H.Y | Kim, Y.M. (Korea Food Research Inst., Banwol (Korea R.))
The extrusion-cooking method was used to make gelatinized rice extrudate from rice grits of the Chuchung and the samgang varieties. The water contents of raw rice grits varied from 15% to 25%, and the physicochemical properties of extrudates were evaluated. Low moisture content showed high expansion ratio in rice extrudate and resulted in some decrease in gelatinization, bulk density and break strength. Increasing the water content to 25% resulted in increase in water absoption index but decrease in water solubility index. With regards to brabeneder amylograph values and rheological patterns, higher moisture content in raw materials revealed stronger pseudoplastic flow behavior with lower viscogram property. Hunter's color values of rice flours extruded at low water content were low in b values. Scanning electron microscopy demonstrated the break-down of starch granules during extrusion
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