Effects of different extrusion temperatures on the physicochemical properties, edible quality and digestive attributes of multigrain reconstituted rice
R. P. Liu, Zhanhui Geng, Ting Li, Ming Zhang, Congnan Zhang, Tianjiao Ma, Zhicun Xu, Shunqian Xu, He Liu, Xinxia Zhang, Li Wang
Abstract
= 0.947**). The results indicated that the ideal extrusion temperature for multigrain reconstituted rice was 90 °C. The findings underscored the pivotal role of optimal extrusion temperatures in the production of multigrain reconstituted rice, which features low GI and high nutritional quality.
Topics & Concepts
ExtrusionFood scienceChemistryChemical engineeringBiotechnologyPulp and paper industryMaterials scienceBiologyEngineeringComposite materialFood composition and propertiesGABA and Rice ResearchFood Quality and Safety Studies