Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/50229
DC FieldValueLanguage
dc.contributor.authorYang, S.H.en_US
dc.contributor.author彭錦樵zh_TW
dc.contributor.authorPeng, J.en_US
dc.contributor.authorLui, W.B.en_US
dc.contributor.authorLin, J.en_US
dc.date2008zh_TW
dc.date.accessioned2014-06-06T08:46:51Z-
dc.date.available2014-06-06T08:46:51Z-
dc.identifier.issn0260-8774zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/50229-
dc.description.abstractThe effect of extrusion parameters, including adlay species (Taichung No. 1, Okayama zairai, Hatohikari, Hatomusume) and rice flour levels (0%, 25%, 50%) on the physicochemical properties (bulk density, radial expansion ratio, longitudinal expansion, water absorption index (WAI) and water solubility index (WSI)), and textural characteristic (hardness) of an adlay-based extrudate was investigated. The Hatohikari species had highest radial expansion ratio and longitudinal expansion, but lowest bulk density and hardness. However, the Taichung No. 1 species had lowest radial expansion ratio and longitudinal expansion, but highest bulk density and hardness. The Hatohikari species polished Adlay extrudates had the maximum WSI and minimum WAI However, the Hatomusume species had minimum WSI and maximum WAI The results also indicated that increasing the rice flour level resulted in an increase in extrudates' radial expansion ratio and WAI, however, a decrease in extrudates' longitudinal expansion, bulk density, hardness and WSI. (C) 2007 Elsevier Ltd. All rights reserved.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Food Engineeringen_US
dc.relation.ispartofseriesJournal of Food Engineering, Volume 84, Issue 3, Page(s) 489-494.en_US
dc.relation.urihttp://dx.doi.org/10.1016/j.jfoodeng.2007.06.010en_US
dc.subjectsingle-screw extruderen_US
dc.subjectadlayen_US
dc.subjectrice flouren_US
dc.subjectphysicochemicalen_US
dc.subjecttextureen_US
dc.subjectcharacteristicen_US
dc.subjectvar ma-yuenen_US
dc.subjectextrusion-cookingen_US
dc.subjectfood-productsen_US
dc.subjectwheat-starchen_US
dc.subjectcorn gritsen_US
dc.subjecttemperatureen_US
dc.subjectmoistureen_US
dc.titleEffects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudatesen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1016/j.jfoodeng.2007.06.010zh_TW
Appears in Collections:生物產業機電工程學系
文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.