Functional and digestive characteristics of extruded rice flour

Cereal Chemistry

Volumn 78, Issue 2, 2001, Pages 131-137

  Bryant, R J ^a   Kadan, R S ^a   Champagne, E T ^a   Vinyard, B T ^a   Boykin, D ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); VISCOSITY; WATER ABSORPTION;

%MOISTURE; 150 ° C; ABSORPTION INDEXES; EXTRUDATES; FAT ABSORPTION; FEEDRATE; PARBOILED RICE; RICE FLOUR; WATER SOLUBILITY INDEX; WAXY RICE;

MOISTURE;

ARTICLE; DIGESTION; FLOUR; MOISTURE; NONHUMAN; RICE; VISCOSITY; WATER ABSORPTION;

EID: 0035108565     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.2.131     Document Type: Article

References (35)

1. Effect of extrusion cooking on the physical and functional properties of wheat, rice and fababean blends
2. Gelatinization of corn grits by roll- and extrusion-cooking
3. The effect of extrusion cooking on nutritional value
4. Effects of processing on availability of starch for digestion in vitro and in vivo. I. Extrusion cooking of wheat flours and starch
5. Chemical and nutritional changes in foods during extrusion
6. In vitro digestibility of extruded rice: Influence of temperature, moisture, additives, grain type and amylose level
7. Effect of processing on rice starch digestibility evaluated by in vivo and in vitro methods
8. Extrusion cooking of starch and starchy products
9. Carbohydrate digestibility of laboratory-extruded cereal grains
10. Functional ingredients from rice
11. Determination of reducing sugar with improved precision
12. Enzyme-resistant starch. V. Effect of retrogradation of waxy maize starch on enzyme-susceptibility
13. The effect of amylose content on insulin and glucose responses to ingested rice
14. Changes in the starch fraction during extrusion-cooking of corn
15. Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics
16. Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat
17. A simplified assay for milled rice amylose
18. Amylose and protein contents of rice cultivars as related to texture of rice-based fries
19. Digestibility of native and modified starches: In vitro studies with human and rabbit pancreatic amylases and in vivo studies in rabbits
20. Certain functional properties of sunflower meal products
21. Clean labels with rice
22. Structure and digestibility of cereal starches by twin-screw extrusion-cooking
23. Modification of carbohydrate components by extrusion-cooking of cereal products
24. Twin-screw extrusion for expanded rice products: Processing parameters and formulation of extrudate properties
25. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans
26. Extruded rice noodles: Starch digestibility and glycemic response of healthy and diabetic subjects with different habitual diets
27. Simulated approach to the estimation of degree of cooking of an extruded cereal product
28. Factors affecting the rate of hydrolysis of starch in food
29. Measurement of extrusions effects by viscosity profile using the rapid visco analyser
30. Glycemic index of foods in individual subjects
31. Properties of pregelatinized starches
32. Variations in in vitro starch digestion of glutinous rice flour