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Changes in Physicochemical Properties of Rice Extrudate Due to Added Isolated Soy Protein  

Lee, Chan (Dept. of Food and Biotechnology, Hanseo University)
Publication Information
The Korean Journal of Food And Nutrition / v.23, no.1, 2010 , pp. 114-117 More about this Journal
Abstract
The effects of isolated soy protein(ISP) content on the physicochemical properties of extrudates from rice flour produced by a single-screw extruder were evaluated. The integrity index(II), nitrogen solubility index(NSI), rehydration ratio(RR), and density were measured as indices of the changes of physicochemical properties of rice extrudates. Increased amounts of ISP resulted in increased II but decreased RR and density. There was no change in the NSI value. It was concluded that the addition of ISP to the raw material could be helpful in texturization of rice extrudate.
Keywords
rice; isolated soy protein; extrusion; nitrogen solubility index;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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