Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/65116
Type: Artigo de periódico
Title: EFFECTS OF TEMPERATURE AND PROTEIN-CONTENT ON PHYSICAL-PROPERTIES OF PASTA MADE FROM RICE ENRICHED WITH SOYBEAN BY EXTRUSION-COOKING .1. EFFECT ON WATER-ABSORPTION AND SOLUBILITY EMPLOYING RESPONSE-SURFACE ANALYSIS
Author: LICETI, AE
ELDASH, AA
BIELE, J
Abstract: Rice flour was mixed with various amounts of defatted soybean flour in order to obtain a mixture with protein levels of 15, 20 and 25%. These mixtures were processed in a one-screw Brabender 20 DN extruder at temperatures of 80, 100 and 120 degrees C. Below 20% of protein concentration, the water absorption index (WAI) increased, with increasing extrusion temperature, and below 90 degrees C the WAI increased with increasing protein concentration. The water solubility index (WSI) notibly increased with increases in bath temperature and protein concentration.
Editor: Vch Publishers Inc
Rights: fechado
Date Issue: 1995
Appears in Collections:Unicamp - Artigos e Outros Documentos

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