Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion
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- 作者：Enbo Xu ; Xiaowei Pan ; Zhengzong Wu ; Jie Long ; Jingpeng Li ; Xueming Xu ; Zhengyu Jin ; jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Aiquan Jiao ; jiaoaq@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Enzymatic extrusion ; Rice flour ; Process parameter ; Antioxidant capacity ; Response surface methodology
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 December 2016
- 年：2016
- 卷：212
- 期：Complete
- 页码：146-154
- 全文大小：1570 K
文摘
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RSM was used to evaluate and optimize the operating conditions of enzymatic extrusion for rice flour.
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Severe extrusion conditions resulted in low SME but high starch gelatinization and antioxidant activity.
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The retention ratio of total phenolic content in rice significantly increased with increasing moisture and enzyme levels.