CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

This research aimed to evaluate the effect of extrusion cooking conditions (barrel temperature and feed moisture content) on the changes in the physicochemical properties and antioxidant activity of the Indonesian black rice flour (var. Banjarnegara and Bantul). The rice flours were extruded using a...

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Bibliographic Details
Main Authors: Diana Ayu Nindita, Feri Kusnandar, Slamet Budijanto
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2018-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
anthocyanin
antioxidant properties
black rice
extrusion cooking
physicochemical properties
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/19148

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/19148

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