Effect of extrusion processing and addition of purple sweet potatoes on the structural properties and <i>in vitro</i> digestibility of extruded rice
Jiejie Wang, Mengfei Li, Chun Wang, Yanjun Dai, Yue Sun, Xueling Li, Camren G. Heider, Xian Wu, Jin Liang
Abstract
) and kinetic constant (k) were observed in ERPSP. The novel rice product made from broken rice by extrusion processing and addition of the purple sweet potato exhibited improved structural properties and reduced digestibility, which increased the potential value and application of broken rice in the food industry.
Topics & Concepts
IngredientExtrusionExtrusion cookingFood scienceIn vitroChemistryMaterials scienceBiochemistryComposite materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyGABA and Rice Research