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

dc.creatorLICETI, AE
dc.creatorELDASH, AA
dc.creatorBIELE, J
dc.date1995
dc.date2014-12-16T11:37:37Z
dc.date2015-11-26T16:26:39Z
dc.date2014-12-16T11:37:37Z
dc.date2015-11-26T16:26:39Z
dc.date.accessioned2018-03-28T23:07:30Z
dc.date.available2018-03-28T23:07:30Z
dc.identifierNahrung-food. Vch Publishers Inc, v. 39, n. 3, n. 203, n. 208, 1995.
dc.identifier0027-769X
dc.identifierWOS:A1995RF29100002
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/65116
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/65116
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/65116
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1268956
dc.descriptionRice 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.
dc.description39
dc.description3
dc.description203
dc.description208
dc.languageen
dc.publisherVch Publishers Inc
dc.publisherDeerfield Beach
dc.relationNahrung-food
dc.relationNahr.-Food
dc.rightsfechado
dc.sourceWeb of Science
dc.titleEFFECTS 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
dc.typeArtículos de revistas


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