Physical Properties of Mixtures of Rice Starch and Tapioca Starch Prepared by Extrusion Cooking Technology
文献类型： 外文期刊
作者： Xia, Wen 1 ; Li, Ji-hua 1 ; Wang, Fei 1 ; Wei, Xiao-yi 1 ; Fu, Tiao-kun 1 ; Zhang, Zhen-wen 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang 524001, Peoples R China
2.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Haikou, Hainan Province, Peoples R China
关键词： Extrusion;Tapioca starch;Physical properties;rice starch
期刊名称：PROCEEDINGS OF THE 2015 INTERNATIONAL SYMPOSIUM ON ENERGY SCIENCE AND CHEMICAL ENGINEERING (ISESCE 2015)
ISSN： 2352-5401
年卷期： 2016 年 45 卷
页码：
收录情况： SCI
摘要： The purpose of this study is to investigate the physical properties of mixtures of rice starch and tapioca starch (TS) prepared by extrusion cooking technology. The microstructure analysis suggested that samples presented a looser and more porosity structure as TS content increased. The X-ray diffraction patterns of samples could be classified as typical V-type structure, while the crystallinity decreased with increasing TS content. Rapid visco analysis indicated that extruded samples showed a rapid increase in viscosity during the initial heating process and exhibited a lower tendency towards retrogradation on cooling process compared to control. These results provided the basic information on the physical properties of mixtures of rice starch and tapioca starch prepared by extrusion cooking technology.
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