Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender singl...

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Detalhes bibliográficos
Publicado no:Int J Food Sci
Main Authors: González, Rolando José, Pastor Cavada, Elena, Vioque Peña, Javier, Torres, Roberto Luis, De Greef, Dardo Mario, Drago, Silvina Rosa
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi Publishing Corporation 2013
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4745535/
https://ncbi.nlm.nih.gov/pubmed/26904605
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2013/584148
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