Effect of Amylose Content on Expansion of Extruded Rice Pellet

Abstract

Cereal Chem. 78(3):261-266Rice pellets were prepared by single-screw extrusion cooking with an in-barrel water content of 50 wt%. Three different types of rice, indica glutinous, japonica, and indica, were used as raw materials. Reconstituted rice flour was made to study the effect of amylose content on pellet expansion. The glass transition (T g ) and expansion (T e ) temperatures of extruded pellet were determined by differential scanning calorimetry (DSC) and noncontact infrared thermometer, respectively. The amylose content was not significantly affected by extrusion cooking. The reduction in intrinsic viscosity indicated that amylopectin experienced some degradation. The T g and T e were not functions of amylose content, which affected the expansion ratio of the pellets. The Gordon-Taylor equation was applied to estimate the T g of the rice pellets.Publication no. C-2001-0412-02R.

Impact of extrusion parameters on the properties of rice products: A physicochemical and X-ray tomography study

“…This could be explained by a collapse of the expanded structure due to delayed product solidification, due to lower glass transition temperature, Tg. However, Chen and Yeh (2001) showed that Tg was not affected by amylose content. Consequently, we can assume that this limit of expansion is rather due to the type of morphology acquired by proteins, and to the higher level of amylopectin.…”

Effects of corn oil on glass transition temperatures of cassava starch

“…(3)) was applied to the DSC and DMTA data of the blends studied, so as to predict the effect of water on their glass transition temperatures. Even though this equation was originally deduced for binary polymer mixtures, its use has been extended to more complex mixtures such as starchy flours, by taking water as solvent and the remaining components as solids or solutes (Chen & Yeh, 2001;Cuq & Icard-Vernière, 2001;Sandoval et al, 2009):…”

“…In a complex food matrix water competition among different food components will always be present. Values of K presented in the literature for complex systems, have been reported to vary between 3.4 and 5.5 for wheat durum semolina (Cuq & Icard-Vernière, 2001), 4.2 for rice flour (Chen & Yeh, 2001), and K values ranging of 2.2-3.8 were found for cereal starchy materials such oat flour, rice flour, oat-rice flour blend and a ready to eat cereal breakfast formulation as reported by Sandoval et al (2009). These reported K values are in the same order of magnitude than those obtained here (Table 2).…”

Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process

“…There are many parameters that affect the degree of swelling, normally related to both the composition of the raw material (Chen and Yeh 2001;Jones et al 2000) and processing conditions (Chandrasekhar and Chattopadhyay 1990;Owusu-Ansah et al 1984). Expansion of the DIC-textured cheese snack products was depended on the saturated steam pressure (which determined the vessel temperature) and the processing time.…”