Table 7.

Effect of gelatinization temperature on characteristics of rice flour extrudates

Characteristics	Temperature of heat treatment given to rice (°C)
	Uncooked	80	90	100	110	120
Pressure (kPa)	38.1	43.8	44.2	46.5	48.9	51.2
	± 1.31	± 0.44	± 0.32	± 0.52	± 0.27	± 0.35
Torque (Nm)	9.33	10.66	11.99	13.33	14.66	15.99
	±0.02	± 0.01	± 0.01	± 0.03	± 0.04	± 0.09
Expansion (%)	3.42	4.12	4.67	4.99	5.22	5.81
	± 0.02	± 0.03	± 0.03	± 0.07	± 0.08	± 0.02
Density (g/cm3)	0.29	0.26	0.25	0.23	0.22	0.21
	± 0.03	± 0.02	± 0.02	± 0.01	± 0.03	± 0.04
WSI (%)	38.89	38.02	37.52	36.95	36.42	32.14
	± 0.01	± 0.02	± 0.05	± 0.06	± 0.04	± 0.05
WAI (g/g)	4.26	4.31	4.35	4.38	4.4	4.78
	± 0.05	± 0.03	± 0.02	± 0.01	± 0.05	± 0.01
Hardness (N)	41.37	39.82	39.24	39.01	38.45	37.90
	± 0.09	± 0.10	± 0.07	± 0.04	± 0.02	± 0.05