Factors affecting properties of rice noodles prepared with an extruder


Citation

Khandker A.K., . and De Mosqueda M.B., . and Del Rosario R.R., . and Juliano B.O., . Factors affecting properties of rice noodles prepared with an extruder. pp. 31-35. ISSN 0127-7324

Abstract

Differences in batter moisture content and extrusion temperature affected properties of noodles extruded from dry-milled IR42 rice flour with a simple single-screw extruder. Gel consistency softened and gel viscosity decreased progressively with increasing extrusion temperature and decreasing batter moisture content without any decrease in amylose content. Gel consistency and viscosity correlated significantly with other noodle properties - degree of gelatinization of extrudate hardness of dried and cooked noodles water absorption index and solids loss during cooking. Hardness of cooked noodles related to amylose content in eight rices extruded at 35 moisture at 55 C. IR42 noodles showed the highest water absorption


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Abstract

Differences in batter moisture content and extrusion temperature affected properties of noodles extruded from dry-milled IR42 rice flour with a simple single-screw extruder. Gel consistency softened and gel viscosity decreased progressively with increasing extrusion temperature and decreasing batter moisture content without any decrease in amylose content. Gel consistency and viscosity correlated significantly with other noodle properties - degree of gelatinization of extrudate hardness of dried and cooked noodles water absorption index and solids loss during cooking. Hardness of cooked noodles related to amylose content in eight rices extruded at 35 moisture at 55 C. IR42 noodles showed the highest water absorption

Additional Metadata

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Item Type: Article
Additional Information: 5 tables; 25 ref. Summary (En)
AGROVOC Term: PASTAS ALIMENTICIAS
AGROVOC Term: ARROZ
AGROVOC Term: TEMPERATURA
AGROVOC Term: CONTENIDO DE HUMEDAD/ EXTRUSION
AGROVOC Term: GELATINA
AGROVOC Term: AMILOSA
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:53
URI: http://webagris.upm.edu.my/id/eprint/18725

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