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Effect of Amylose Content on Expansion of Extruded Rice Pellet
Author(s) -
Chen ChiaMao,
Yeh AnI
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.2001.78.3.261
Subject(s) - amylose , pellet , amylopectin , pellets , chemistry , extrusion , differential scanning calorimetry , expansion ratio , food science , glass transition , rice flour , raw material , starch , composite material , materials science , organic chemistry , polymer , physics , thermodynamics
Rice pellets were prepared by single‐screw extrusion cooking with an in‐barrel water content of 50 wt%. Three different types of rice, indica glutinous, japonica, and indica, were used as raw materials. Reconstituted rice flour was made to study the effect of amylose content on pellet expansion. The glass transition ( T g ) and expansion ( T e ) temperatures of extruded pellet were determined by differential scanning calorimetry (DSC) and noncontact infrared thermometer, respectively. The amylose content was not significantly affected by extrusion cooking. The reduction in intrinsic viscosity indicated that amylopectin experienced some degradation. The T g and T e were not functions of amylose content, which affected the expansion ratio of the pellets. The Gordon‐Taylor equation was applied to estimate the T g of the rice pellets.