Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

Table 2

Specific mechanical energy consumption (SMEC), expansion (𝐸), specific volume (SV), water absorption (WA), and solubility (𝑆%) corresponding to the eleven experimental extruded samples and for the two rice varieties.

Extrusion conditions		SMEC (J/g)		𝐸		SV (mL/g)		WA (mL/g)		𝑆%
𝑀 (%)	𝑇 (°C)	𝐹	𝑃	𝐹	𝑃	𝐹	𝑃	𝐹	𝑃	𝐹	𝑃
14	160	703	637	3.36	3.46	5.39	7.26	5.1	6.6	33.0	20.1
14	175	671	590	3.38	3.50	6.52	8.27	5.9	8.4	30.8	17.0
14	190	620	493	3.36	3.42	8.64	7.89	6,5	7.9	31.9	17.5
16.5	160	609	585	3.60	3.40	5.43	6.12	5.7	6.9	24.9	19.5
16.5	175	547	575	3.14	3.01	5.22	6.65	7.5	7.5	23.4	13.5
16.5	175	534	543	3.03	3.16	5.65	6.98	7.3	7.3	23.3	12.1
16.5	175	541	566	3.12	3.17	5.29	6.90	7.2	7.22	25.8	12.9
16.5	190	541	483	2.89	2.95	7.23	7.83	7.0	8.3	27.5	17.2
19	160	483	511	2.55	2.92	3.47	4.53	6.0	7.6	21.5	14.8
19	175	462	501	2.77	2.76	4.29	5.39	7.2	7.0	21.0	11.1
19	190	409	407	2.46	2.18	5.94	5.84	7.7	8.1	26.1	15.5

𝑀: moisture; 𝑇: temperature; 𝐹: Fortuna rice variety; 𝑃: Paso 144 rice variety.