Publication no. C-2001-0412-02R |  VIEW ARTICLE

Effect of Amylose Content on Expansion of Extruded Rice Pellet.

Chia-Mao Chen (1) and An-I Yeh (1,2). (1) Graduate Institute of Food Science and Technology, National Taiwan University. (2) Corresponding author. E-mail: <yehs@ccms.ntu.edu.tw> Phone: +886-2-2363-3148. Fax: +886-2-2362-0849. Cereal Chem. 78(3):261-266. Accepted January 23, 2001. Copyright 2001 American Association of Cereal Chemists, Inc.

Rice 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.