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Influence of extrusion cooking on phytochemical,physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin |
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| Authors: | Das Amit Baran Goud Vaibhav V. Das Chandan |
| Affiliation: | 1.Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India ;2.Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Guwahati, Assam, India ; |
| Abstract: | Food Science and Biotechnology - The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the... |
| Keywords: | Extrusion cooking Anthocyanin Antioxidant activity Specific mechanical energy Sorption isotherm |
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