Extrusion cooking properties of white and coloured rice varieties with different amylose content

Starch/Staerke

Volumn 63, Issue 2, 2011, Pages 55-63

  Sompong, Rutrada ^a,b   Siebenhandl Ehn, Susanne ^a   Berghofer, Emmerich ^a   Schoenlechner, Regine ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b THAKSIN UNIVERSITY   (Thailand)

Author keywords

Amylose content; Coloured rice; Extrusion cooking; Pasting properties; Water absorption and water solubility index

Indexed keywords

AMYLOSE CONTENT; ANTHOCYANIN CONTENT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BARREL TEMPERATURE; COLOURED RICE; COOKING PROPERTIES; EXTRUDATES; FOOD PRODUCTION; GLUTINOUS RICE; MOISTURE CONTENTS; PASTING PROPERTY; RED RICE; SPECTRO-PHOTOMETRIC METHOD; THAI JASMINE RICE; TOTAL PHENOLIC CONTENT; TWIN SCREW EXTRUDERS; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

EXTRUSION; PHENOLS; PLANTS (BOTANY); SOLUBILITY; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY; THERMAL PROCESSING (FOODS); VISCOMETERS; VISCOSITY; WATER CONTENT;

WATER ABSORPTION;

JASMINUM;

EID: 79751483708     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000086     Document Type: Article

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