Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design

The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; and water. Gelatinized rice flour and its blends with gelatinized corn star...

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Detalles Bibliográficos
Autores principales: Loubes, M.A., Flores, S.K., Tolaba, M.P.
Formato: JOUR
Materias:
Hydrocolloids
Mixture design
Planetary ball milling
Rice pasta
Tensile strength test
Ball milling
Milling (machining)
Mixtures
Starch
Tensile strength
Water absorption
Functional ingredient
Mechanical behavior
Rice pastas
Synergistic effect
Thermo-mechanical
Xanthan gum
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v69_n_p280_Loubes
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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