Record Details     « New Search       Brief Record Full Record MARC Record     Bibliographic Data 001    411860 005    20201212061614.AM 008    201212s |||||||||b ||00||| 040 ## $aDOST-PCHRD 100 1# $aPels, Michael 100 1# $aRoferos, Leslie T 100 1# $aJuliano, Bienvenido O 245 00 $aVarietal effects on properties of molded puffed brown-rice cakes 300 ## $a331-337 520 3# $aTen 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. 650 04 $aORYZA SATIVA 650 04 $aEFFECTS 650 04 $aMOLDED 650 04 $aPUFFED 650 04 $aCAKES 650 04 $aORYZA SATIVA 991 ## $wANALYTICS           Physical Location           Digital Copy Not Available          Add to Book Cart  |   Download MARC