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National Chung Hsing University Institutional Repository - NCHUIR > 農業暨自然資源學院 > 生物產業機電工程學系 > 依資料類型分類 > 期刊論文 >  Effects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates

Please use this identifier to cite or link to this item: http://nchuir.lib.nchu.edu.tw/handle/309270000/131363

標題: Effects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates
作者: Yang, S.H.;Peng, J.;Lui, W.B.;Lin, J.
彭錦樵
關鍵字: single-screw extruder;adlay;rice flour;physicochemical;texture;characteristic;var ma-yuen;extrusion-cooking;food-products;wheat-starch;corn grits;temperature;moisture
日期: 2008
Issue Date: 2012-12-07 16:23:14 (UTC+8)
關連: Journal of Food Engineering, Volume 84, Issue 3, Page(s) 489-494.
摘要: The effect of extrusion parameters, including adlay species (Taichung No. 1, Okayama zairai, Hatohikari, Hatomusume) and rice flour levels (0%, 25%, 50%) on the physicochemical properties (bulk density, radial expansion ratio, longitudinal expansion, water absorption index (WAI) and water solubility index (WSI)), and textural characteristic (hardness) of an adlay-based extrudate was investigated. The Hatohikari species had highest radial expansion ratio and longitudinal expansion, but lowest bulk density and hardness. However, the Taichung No. 1 species had lowest radial expansion ratio and longitudinal expansion, but highest bulk density and hardness. The Hatohikari species polished Adlay extrudates had the maximum WSI and minimum WAI However, the Hatomusume species had minimum WSI and maximum WAI The results also indicated that increasing the rice flour level resulted in an increase in extrudates' radial expansion ratio and WAI, however, a decrease in extrudates' longitudinal expansion, bulk density, hardness and WSI. (C) 2007 Elsevier Ltd. All rights reserved.
Relation: Journal of Food Engineering
Appears in Collections:[依資料類型分類] 期刊論文
[依教師分類] 彭錦樵

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