Evaluation of rice flour modified by extrusion cooking |
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| Institution: | 1. Department of Food Science and Technology, Southern Yangtze University, No. 170, Hui He Road, Wuxi, Jiangsu 214036, People''s Republic of China;2. Department of Applied Chemistry and Biochemistry, Kumamoto University, Kurchami 2-39-1, Kumamoto 860-8555, Japan;1. University of Life Sciences in Lublin, Faculty of Food Science and Biotechnology, Engineering and Cereals Technology Department, ul. Skromna 8, 20-704 Lublin, Poland;2. Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, ul. Tuwima 10, 10-708 Olsztyn, Poland;1. Department of Food Science and Technology, Federal University of Technology Minna, Nigeria;2. National Cereals Research Institute (NCRI), Badeggi, Bida, Niger State, Nigeria;1. Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy;2. Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China;2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China;3. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China;1. Innovative Food Packing and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100 Thailand;2. Carbohydrate Bioproduct Research Center, Department of Food Science & Technology, Sejong University, Seoul 143-747, South Korea;1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China;2. The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;3. Hunan Jinjian Cereals Industry Co., Ltd., Changde City, Hunan Province 415001, China |
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| Abstract: | Flour from long-grain, high-amylose, milled rice was extruded in a double screw extruder. Response surface methodology (RSM) using a face-centered cube design was used to evaluate the effects of operating variables, namely the screw speed (200–300 rpm), barrel temperature (100–160 °C), and feed moisture content (16–22%) on some functional, physical, pasting, and digestibility characteristics of the extrudates. Regression analyses showed that water absorption index (WAI) was significantly (P<0.05) affected by all linear, quadratic, and interaction terms. Viscosity values of extruded rice flours were far less than those of their corresponding unprocessed rice flour dispersed in the Micro Visco Amylo Graph (MVAG) indicating that the starches had been partially pregelatinized by extrusion process. Peak viscosity indicated a high positive correlation with hot paste viscosity (HPV) and cold paste viscosity (CPV) with r>0.700 (P<0.01). The effects of processing on the in vitro digestibility of starch fractions in rice extrudates was tested using controlled enzymatic hydrolysis with alpha-amylase and glucoamylase. The starch-digestion rate depended mainly on processing conditions. Rapidly digestible starch (RDS) was found to correlate negatively with slowly digestible starch (SDS) (r=?0.964, P<0.01) and with resistant starch (RS) (r=0.793, P<0.01), respectively. Whereas SDS correlated positively with RS (r=0.712, P<0.01). |
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