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Effect of barrel temperature and screw speed on rapid viscoanalyser pasting behaviour of rice extrudate.

Manisha, Guha and Zakiuddin Ali, S. and Suvendu, Bhattacharya (1998) Effect of barrel temperature and screw speed on rapid viscoanalyser pasting behaviour of rice extrudate. International Journal of Food Science and Technology, 33 (3). 259-266, 27 ref..

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Abstract

Effect of extrusion barrel temp. (80-120C) and screw speed (200-400 rpm) on pasting and gelatinization properties of extruded rice products was studied. A twin-screw extruder was used without using a die. A rapid viscoanalyser (RVA) was used for the pasting study; parameters determined were initial viscosity (IV), peak viscosity (PV), hot-paste viscosity (HPV) and cold-paste viscosity (CPV). PV, HPV and CPV generally decreased with increasing barrel temp. and screw speed. IV was high (30-43 rapid viscoanalyser units (RVU)) for extrudates compared with raw rice, where the value was 3-4 RVU. Extent of gelatinization (GE) of the extruded rice samples ranged between 93.8 and 99.0%, and an increase in screw speed enhanced GE values. Regression equations (r <greater than or equal to> 0.991, P <less than or equal to> 0.01) that relate pasting and gelatinization behaviour to temp. and screw speeds are reported. [Pregelatinized rice flour, produced by extrusion cooking, with a low viscosity profile could be useful in development of products in which a higher solids content per unit vol. is required.]

Item Type: Article
Uncontrolled Keywords: EXTRUSION-; FLOURS-CEREAL; FUNCTIONAL-PROPERTIES; GELATION-; RICE-; TEMPERATURE-; VISCOSITY-; GELATINIZATION-; PASTING-PROPERTIES; RICE-FLOUR; TEMP.-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 10:59
Last Modified: 23 Oct 2018 10:24
URI: http://ir.cftri.com/id/eprint/7760

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