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

Table 1

Composition of raw rice**.

Sample	Proteins*; (g kg^−1)	Ash*; (g kg^−1)	Moisture; (g kg^−1)	Lipids (ether extract)*; (g kg^−1)	Total Dietary Fibre*; (g kg^−1)
Fortuna	71.5±2.0	11.8±0.4	118.6±1.2	19.8±0.3	52.7±1.7
Paso	75.9±0.9	15.0±0.1	115.7±0.7	23.6±0.4	55.3±1.7

∗Dry base; **average ± SD.