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Extrusion Cooking Of Rice: Effect Of Amylose Content And Barrel Temperature On Product Profile

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/526/
JFPP_01_06
 
Title Extrusion Cooking Of Rice: Effect Of Amylose Content
And Barrel Temperature On Product Profile
 
Creator Manisha, Guha
Zakiuddin Ali, S.
 
Subject 01 Rice
03 Cooking-Recipes
14 Physical properties
 
Description The effect of amylose content (5.0–28.6%) of rice and barrel temperature (80–120C) on extrusion system parameters torque and net specific mechanical energy and extrudate
characteristics extrudate bulk density (ED), water solubility index, expansion ratio (ER) and Warner–Bratzler shear stress were studied using a twin-screw extruder. The feed rate (15 kgh 1), moisture content (20.0% ± 0.2) of feed and the screw speed (400 rpm) were kept constant. ED and ER of the product suggested that a barrel temperature of 120C was desirable to generate an expanded extrudate rice product from low-amylose rice cultivar.
Experimental data on system parameters and extrudate characteristics fit to second-degree polynomial regression equations (r ≥ 0.904, P ≤ 0.01) with the amylose content of rice and barrel temperature of the extruder.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/526/1/JFPP_30_6_706-716.pdf
Manisha, Guha and Zakiuddin Ali, S. (2006) Extrusion Cooking Of Rice: Effect Of Amylose Content And Barrel Temperature On Product Profile. JFPP, 30 (6). pp. 706-716.