Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/69943
標題: Evaluation on quality indices and retained tocopherol contents in the production of the rice-based cereal by extrusion
作者: Lin, Y.H.
Yeh, C.S.
Lu, S.
關鍵字: brown rice
milled rice
twin-screw extruder
physicochemical properties
bran oil
hypocholesterolemic activity
unsaponifiable matter
barrel
temperature
screw extrusion
feed moisture
starch
protein
corn
hamsters
期刊/報告no:: Journal of Food and Drug Analysis, Volume 10, Issue 3, Page(s) 183-187.
摘要: Rice bran is rich in vitamin E, dietary fiber, mineral and fat. In this study, puffed rice ball was made from brown or milled rice flour by using twin-screw extruder. Two feed moisture (15 and 20%) and two screw speed (200 and 250 rpm) were set, and the physicochemical properties and content of alpha-, beta-, gamma-, and delta-tocopherols were determined. The data showed that extrudates made from brown rice had a high a and b value in color, expansion ratio, water solubility index, but low in L value, bulk density and water absorption index than that made from milled rice flour. Extrudates made from brown rice flour had the higher content of alpha- and gamma- tocopherols (4.8 and 5.7 mug/g). Regarding the effects of feed moisture and screw speed of extruder, the data showed that 15% feed moisture in flour and 250 rpm screw speed yielded to a high expansion ratio, high water solubility index, and low bulk density in the final products.
URI: http://hdl.handle.net/11455/69943
ISSN: 1021-9498
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