Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion

Author:

Detchewa Pakkawat,Thongngam Masubon,Jane Jay-Lin,Naivikul OnanongORCID

Funder

The Royal Golden Jubilee Ph.D. Program, The Thailand Research Fund

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference31 articles.

1. AACC (2010) Approved methods of analysis. 11th ed. Method 66-50.01. St. Paul, Minnesota

2. Altan A, McCarthy KL, Maskan M (2009) Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products. J Food Sci 74:E77–E86

3. D’Egidio MG, Mariani BM, Nardi S, Novaro P, Cubadda R (1990) Chemical and technological variables and their relationships: a predictive equation for pasta cooking quality. Cereal Chem 67:275–281

4. Detchewa P, Thongngam M, Naivikul O (2012) Physicochemical and thermal properties of non-waxy rice flour as affected by waxy rice flour and its influence on textural and cooking properties of rice spaghetti. Int Proc Chem Biol Environ Eng 39:235–239

5. Fardet A, Abecassis J, Hoebler C, Baldwin PM, Buléon A, Bérot S, Barry JL (1999) Influence of technological modifications of the protein network from pasta on in vitro starch degradation. J Cereal Sci 30:133–145

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