Varietal differences in properties of extrusion-cooked rice flour
Abstract
Ten milled rices differing in starch properties were extrusion cooked through a twin screw extruder at 15% moisture and 120, 135 and 150°C. Instron hardness values of extrudate were lowest at 150°C. Extrusion cooking drastically reduced viscosity in 0·2n KOH and in water without any decrease in amylose content and with little increase in reducing sugars. Spherical protein bodies were intact in the protein masses uniformly dispersed in the gelatinized starch matrix. Amylose content and gel consistency of raw rice flour were significantly correlated with expansion ratio only at 135°C, water absorption and solubility indexes at all temperatures and with gel viscosity of extrudates. Only gel consistency of raw flour correlated with cold paste viscosity of extrudate. Final gelatinization temperature of starch was not significantly correlated with any extrudate property. © 1986.
Source or Periodical Title
Food Chemistry
ISSN
3088146
Page
173-187
Document Type
Article
Recommended Citation
de Mosqueda, Mercedes B.; Perez, Consuelo M.; Juliano, Bienvenido O.; del Rosario, Ricardo R.; and Bechtel, Donald B., "Varietal differences in properties of extrusion-cooked rice flour" (2021). Journal Article. 3744.
https://www.ukdr.uplb.edu.ph/journal-articles/3744