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Functional and Digestive Characteristics of Extruded Rice Flour
Author(s) -
Bryant Rolfe J.,
Kadan Ranjit S.,
Champagne Elaine T.,
Vinyard Bryan T.,
Boykin Debbie
Publication year - 2001
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2001.78.2.131
Subject(s) - chemistry , absorption of water , moisture , food science , viscosity , solubility , extrusion , water content , zoology , botany , materials science , biology , composite material , organic chemistry , engineering , geotechnical engineering
Waxy (short grain), long grain, and parboiled (long grain) rice flours were extruded using three different temperatures and five different water feed rates. The water absorption and water solubility index of the extrudates was 0.67–5.86 and 86.45–10.03%, respectively. The fat absorption index was similar to that of unextruded flours with an average value of 0.96 g/g ± 0.12. Bulk density decreased with an increase in moisture, except waxy rice, which had a quadratic relationship. The viscosity profiles for long grain and parboiled rice were similar. Both initially increased in viscosity (>130 RVU), then decreased to ≈40 RVU. The final viscosity was ≈60 RVU. Waxy rice viscosity remained low (<20 RVU), then doubled upon cooling. The main difference in the digestion profiles was due to temperature. The flours extruded at 100°C digested significantly slower than those extruded at 125 and 150°C. Significant differences were not detected for a given temperature and moisture ( P > 0.05) except for long grain and parboiled rice extruded at 100°C and 15% added moisture ( F = 4.48, P = 0.03) and 150°C and 20% added moisture ( F = 3.72, P = 0.05). Moisture appeared to have little effect for a given temperature, except when parboiled rice was extruded at 150°C. The digestion rate for 11 and 25% added moisture was significantly less than that for 20% ( P ≤ 0.05).