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Changes in rheological properties of rice flour during extrusion cooking

Manisha, Guha and Zakiuddin Ali, S. (2011) Changes in rheological properties of rice flour during extrusion cooking. Journal of Texture Studies, 42. pp. 451-458.

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Abstract

Flour from two rice cultivars, one (IR-64) with a high (28.6%) and the other (Agonibora) with a low (5.0%) amylose content, having 20% moisture, was extruded at different barrel temperatures (80–120C), through a twin-screw extruder at a constant feed rate (15 kg/h) and screw speed (400 rpm).The effect of barrel temperature and amylose content of rice extrudates on pasting and rheological properties were examined using rapid visco-analyzer and a coaxial cylinder system, respectively. Extrudates from low-amylose rice exhibited lower paste viscosity than from highamylose rice. Different rheological models (Power law, Herschel–Bulkley, Bingham and Casson) were examined for the best description of the shear rate/shear stress data. The Herschel–Bulkley model fitted best (r 0.948–0.989, P 0.01) for the high-amylose rice, whereas the Power law model showed best fit (r 0.998–0.999, P 0.01) for the low-amylose rice extrudate.

Item Type: Article
Uncontrolled Keywords: rice flour, extrusion cooking, rheology
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Grain Science and Technology
Depositing User: Guha Manisha
Date Deposited: 21 Dec 2011 10:10
Last Modified: 30 May 2012 10:48
URI: http://ir.cftri.com/id/eprint/10474

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