12 research outputs found
Development of Rice Spaghetti Using Propylene Glycol Alginate and Soy Flour by Twin- Screw Extrusion
Get PDFPropylene Glycol Alginate (PGA) and Soy Flour (SF) were used to enhance qualities of rice spaghetti. Rice spaghetti was extruded using high-shear extruder. Cooking qualities and textural properties of rice spaghetti were determined. The optimum formulation was determined when the level of SF was 20% to 30% in combined with 0.3% to 0.5% PGA, leading to the acceptable cooking loss (5.45–8.31%) and firmness (3.38–4.19 N) when compared with commercial gluten free spaghetti. Sensory evaluation showed that rice spaghetti with 20% SF and 0.3% PGA received the liking scores insignificantly different (p > 0.05) from commercial gluten free spaghetti on all attributes
Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend
No full textEffects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates
No full textInfluence of addition of extruded rice flour on preparation and quality of fresh gluten-free yellow alkaline noodles
No full textEffect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace
No full textExtrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis
No full textInfluence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology
No full textEffect of storage conditions and packaging materials on the quality attributes of gluten-free extrudates and cookies made from germinated chenopodium (Chenopodium album) flour
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