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2007•Journal of Shandong University of TechnologyRequires access

Influence of extrusion on the content of rice resistant starch of rice beer adjunct

Zhihua Wang

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Abstract

To explore why the ratio of collectable wort extract is higher than that of non-extruded,the influences of all parameters of rice extrusion system(barrel temperature,material moisture,screw speed) on resistant starch content of extuded rice were studied by using second-order quadratic orthogonal rotating combination design method.The research results indicate that the resistant starch of extruded rice adjunct was 0.27% and 6.17% less than that of tradition cooking method and raw grain rice respectively.

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What this paper is about

To explore why the ratio of collectable wort extract is higher than that of non-extruded,the influences of all parameters of rice extrusion system(barrel temperature,material moisture,screw speed) on resistant starch content of extuded rice were studied by using second-order quadratic orthogonal rotating combination design method.The research results indicate that the resistant starch of extruded rice adjunct was 0.27% and 6.17% less than that of tradition cooking method and raw grain rice respectively.

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Available abstract

To explore why the ratio of collectable wort extract is higher than that of non-extruded,the influences of all parameters of rice extrusion system(barrel temperature,material moisture,screw speed) on resistant starch content of extuded rice were studied by using second-order quadratic orthogonal rotating combination design method.The research results indicate that the resistant starch of extruded rice adjunct was 0.27% and 6.17% less than that of tradition cooking method and raw grain rice respectively.

Key concepts: Extrusion, Extrusion cooking, Starch, Raw material, Food science, Adjunct, Water content, Barrel (horology)

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