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|標題:||Extrusion processing of rice-based breakfast cereals enhanced with tocopherol from a Chinese medical plant||作者:||Lin, Y.H.
|關鍵字:||barrel temperature;screw extrusion;feed moisture;bran oil;starch;corn;antioxidants;oryzanol;cooking;cowpea||Project:||Cereal Chemistry||期刊/報告no：:||Cereal Chemistry, Volume 80, Issue 4, Page(s) 491-494.||摘要:||
Brown 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.
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