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

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.

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	amylose rice extrusion cooking
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 03 Cooking-Recipes 600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Mar 2007
Last Modified:	28 Dec 2011 09:27
URI:	http://ir.cftri.res.in/id/eprint/526

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