Record Details     « New Search       Brief Record Full Record MARC Record     Bibliographic Data Control Number 411860 Date and Time of Latest Transaction 20201212061614.AM General Information 201212s |||||||||b ||00||| Cataloging Source DOST-PCHRD Main Entry - Personal Name Pels, Michael   Roferos, Leslie T   Juliano, Bienvenido O Title Statement Varietal effects on properties of molded puffed brown-rice cakes Physical Description 331-337 Summary, Etc. Ten types of brown rice differing in amylose content (AC) and gelatinization temperatute (GT) were converted in a lite energy rice cake machine into molded rice cake as specific volumes of 7 and 11 mL/g. Color, Instron hardness, rapid Visco Analyzer (RVA) viscosity and differential scanning calorimetry (DSC) of the puffed cake were determined. Waxy rice types burned and failed to expand. It was determined from Instron three-point bending and puncture tests that PSB Rc 14 cake (High Intermediate GT, Intermediate AC) was hardest and IR24 cake (low GT, Low AC) was softest at a specific volume of 7 mL/g. PSB Rc 14, PSB Rc 6 (low GT, high AC) and IR64 (high intermediate GT, Intermediate AC) cakes were hardest and PRJ 5 (low GT-low AC) cake was softest at a specific volume of 11 Ml/g. Cake hardness was not always similar to rice types of the same GT-AC type. Most samples were completely gelatinized as indicated by the absence of a gelatinization endotherm in DSC and very low viscosity in the RVA profiles of the rice cakes. RVA viscosity was highest for starting cold paste Subject Added Entry - Topical Term ORYZA SATIVA   EFFECTS   MOLDED   PUFFED   CAKES   ORYZA SATIVA           Physical Location           Digital Copy Not Available          Add to Book Cart  |   Download MARC