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

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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Bibliographic Details
Main Authors:	Rolando José González, Elena Pastor Cavada, Javier Vioque Peña, Roberto Luis Torres, Dardo Mario De Greef, Silvina Rosa Drago
Format:	Article
Language:	English
Published:	Hindawi Limited 2013-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/2013/584148

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