Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/68448
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dc.contributor.authorLin, Y.H.en_US
dc.contributor.authorYeh, C.S.en_US
dc.contributor.authorLu, S.en_US
dc.date2003zh_TW
dc.date.accessioned2014-06-11T05:56:49Z-
dc.date.available2014-06-11T05:56:49Z-
dc.identifier.issn0009-0352zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/68448-
dc.description.abstractBrown rice flour was mixed with a Chinese medical plant (Euryale ferox Salisb.) and processed to make ready-to-eat breakfast cereals using twin-screw extrusion. Levels of 15 and 20% feed moisture in flour, and 200 and 250 rpm screw speed were set, and the physicochemical properties and content of alpha-, beta-, gamma-, and delta-tocopherols were determined. The data showed that 15% feed moisture gave a low bulk density and water absorption index but a high expansion ratio and water solubility index. High screw speed (250 rpm) produced a result similar to that of 15% feed moisture. A sample with 85% brown rice flour with 15% E. ferox Salisb. retained the highest content of alpha-, beta-, gamma-, and delta-tocopherols (125, 6, 78, and 9 mug/g), respectively. The optimum extrusion conditions determined were 15% E. ferox Salisb. mixed with brown rice at 15% feed moisture and at 250 rpm screw speed.en_US
dc.language.isoen_USzh_TW
dc.relationCereal Chemistryen_US
dc.relation.ispartofseriesCereal Chemistry, Volume 80, Issue 4, Page(s) 491-494.en_US
dc.relation.urihttp://dx.doi.org/10.1094/cchem.2003.80.4.491en_US
dc.subjectbarrel temperatureen_US
dc.subjectscrew extrusionen_US
dc.subjectfeed moistureen_US
dc.subjectbran oilen_US
dc.subjectstarchen_US
dc.subjectcornen_US
dc.subjectantioxidantsen_US
dc.subjectoryzanolen_US
dc.subjectcookingen_US
dc.subjectcowpeaen_US
dc.titleExtrusion processing of rice-based breakfast cereals enhanced with tocopherol from a Chinese medical planten_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1094/cchem.2003.80.4.491zh_TW
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