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

Table 4

Power law parameters (𝑘 and 𝑛), regression coefficient (𝑟), and viscosity at 135 s⁻¹ (Pa·s⁻¹), corresponding to flour dispersion at 8% and 11% solid concentration and for each rice varieties.

Sample	W/W %	𝜏0 (Pa)	𝑘	𝑛	𝑟	𝜂 135 s^−1(Pa·s^−1)
Fortuna	8	0	0,436	0,497	0,9948	0,037
	11,0	4,5	1,053	0,636	0,9999	0,210
Paso	8	0	0,686	0,433	0,9994	0,042
	11,0	7,2	3,670	0,550	0,9988	0,451