Add to ORKGBy products of of rice milling, especially broken rice and rice bran, are not commonly used as food product. The purpose of this research was to develop and analyzed the nutrition content of new extruded product made of mixed broken rice and rice bran. The hedonic values were analyzed to choose the best formulation. Nutrition component was analyzed by in vitro and in vivo method. Increasing the concentration of rice bran resulted in increase of the percentage of ash ( 1.29%-3.47%), fat (1.12%-3.11%), crude fiber (0.58%-2.09%), some of essential amino acid,FCE(17.18%-27.28%) and decrease of protein digesbility
To produce an acceptable snack of high nutritional quality for the programs against anemia and malnu...
Deoiled rice bran, a byproduct of rice milling industry was transformed into highly nutritious snack...
A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from ...
By products of of rice milling, especially broken rice and rice bran, are not commonly used as food ...
Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33oC...
Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33oC...
Extrusion is a multistep thermal process which has been utilized in a wide spectrum of food preparat...
Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33C...
For the production of “snack” food basic ingredients are corn, wheat, rye and rice. With the develop...
A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from ...
This study aimed to define the process conditions to obtain snacks from the by-products of rice and ...
This study aimed to define the process conditions to obtain snacks from the by-products of rice and ...
Various food by-products were incorporated into rice grits and submitted to extrusion cooking to pro...
This study arose from the need to meet the request of consumers for healthy, ready-to-eat foods. The...
Deoiled rice bran, a byproduct of rice milling industry was transformed into highly nutritious snack...
To produce an acceptable snack of high nutritional quality for the programs against anemia and malnu...
Deoiled rice bran, a byproduct of rice milling industry was transformed into highly nutritious snack...
A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from ...
By products of of rice milling, especially broken rice and rice bran, are not commonly used as food ...
Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33oC...
Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33oC...
Extrusion is a multistep thermal process which has been utilized in a wide spectrum of food preparat...
Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33C...
For the production of “snack” food basic ingredients are corn, wheat, rye and rice. With the develop...
A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from ...
This study aimed to define the process conditions to obtain snacks from the by-products of rice and ...
This study aimed to define the process conditions to obtain snacks from the by-products of rice and ...
Various food by-products were incorporated into rice grits and submitted to extrusion cooking to pro...
This study arose from the need to meet the request of consumers for healthy, ready-to-eat foods. The...
Deoiled rice bran, a byproduct of rice milling industry was transformed into highly nutritious snack...
To produce an acceptable snack of high nutritional quality for the programs against anemia and malnu...
Deoiled rice bran, a byproduct of rice milling industry was transformed into highly nutritious snack...
A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from ...