Functional and Digestive Characteristics of Extruded Rice Flour
作者： Rolfe J. Bryant , Ranjit S. Kadan , Elaine T. Champagne , Bryan T. Vinyard , Debbie Boykin
DOI: 10.1094/CCHEM.2001.78.2.131
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摘要: ABSTRACT Waxy (short grain), long grain, and parboiled (long grain) rice flours were extruded using three different temperatures five water feed rates. The absorption solubility index of the extrudates was 0.67–5.86 86.45–10.03%, respectively. fat similar to that unextruded with an average value 0.96 g/g ± 0.12. Bulk density decreased increase in moisture, except waxy rice, which had a quadratic relationship. viscosity profiles for grain similar. Both initially increased (>130 RVU), then ≈40 RVU. final ≈60 remained low ( 0.05) gr...
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