Comparison of rice and corn cooking characteristics before and after extrusion

• Autorzy: Gonzales R. J. , Torres R.L. , Anon M.C.
• Języki publikacji: EN

Abstrakty

EN

The results indicated that corn had a higher resistance to swelling than rice varieties but a higher solubility than rice varieties with the same amylose content. The gelatinization enthalpy was also higher. The higher the amylose content was, the lower was the fall in the amylographic consistency during the cooking period (observed with rice samples). The consistency at the end of the cooking step and rétrogradation was directly related to the amylose content. All samples were significantly affected by the extrusion variables (screw speed and die diameter) particularly at 15% moisture content. The degree of cooking increased as the die diameter and amylose content decreased. The effect of screw speed (rpm) was dependent on the moisture level, being related directly at 15% and inversely at 30%. The thermograms of extruded samples indicated that at the extrusion temperature of 150°C a complete melting of crystallites was not achieved, transitions were shifted to higher temperatures and the lipid complex formation was observed during extrusion, which seemed to be higher for extruded samples with 15% moisture.

Słowa kluczowe

EN

corn; breakfast cereal; starch; swelling; food technology; cooking; solubility; cooking period; extrusion-cooking; cereal; grit; rice; extrusion

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2000
• Tom: 09/50
• Numer: 1
• Opis fizyczny: p.29-34,fig.

Twórcy

autor

Gonzales R. J.

autor

Torres R.L.

autor

Anon M.C.