Effect of extrusion cooking on x-ray diffraction characteristics of rice and rice-legume blends

International Journal of Food Properties

Volumn 6, Issue 1, 2003, Pages 127-133

  Chauhan, G S ^a   Sharma, P ^a   Bains, G S ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Crystalline; Extrusion cooking; Grams; Rice; Starch; X ray diffraction patterns

Indexed keywords

CRYSTAL STRUCTURE; EXTRUSION; FATTY ACIDS; STARCH; WATER ABSORPTION; X RAY DIFFRACTION ANALYSIS;

EXTRUSION COOKING;

CROPS;

VIGNA RADIATA VAR. RADIATA;

EID: 0037370857     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120016629     Document Type: Article

References (7)

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3. Mercier, C.; Charbonnier, R.; Grebant, J.; Gueriviere, J.F. Formation of amylose-lipid complex by twin-screw extrusion cooking of manioc starch. Cereal Chem. 1980, 57, 4.
4. Charu, L.M.; Ali, S.Z.; Bhattachary, K.R.; Mukherjee, P.S. Nature of starch crystallinity in parboiled rice. Starke 1989, 41, 171.
5. Parihar, D.B.; Chatterji, A.K. X-ray diffraction studies of chapati during cooking and storage. J. Sci. Ind. Res. 1956, 15, 115.
6. Zobel, H.F. X-ray analysis of starch granules. Methods in Carbohydrate Chemistry 1964, 4, 109.
7. Chauhan, G.S.; Bains, G.S. Effect of some extruder variables on physical-chemical properties of extruded rice-legume blends. Die Narung. 1988, 32, 32.