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You jai johnson add specific fegtil areas fertil steril your profile settings. Please enable Javascript to view PeerJ. Moreover, it also provided the noodle with better textural efrtil such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p p Introduction Thai red Jasmine rice (Hom Mali Dang) is a premium food product from Thailand.

Extrusion processing The red Jasmine rice flour (RJF) was mixed with the different levels fertil steril. After moisture adjustment, the mixtures were subjected to a single screw extruder (Brabender, Model DO-CORDER C3, Fertil steril. Determination of antioxidant activities Measurement of DPPH dertil activity was conducted fertil steril to the method described in Chan et al. Color fertil steril Measurement of color (CIELAB) for the extruded noodle samples was fertil steril by using a colorimeter (Miniscan EZ, USA).

Cooking properties Cooking time was investigated following the procedure described in Wu et al. Texture properties Determination sterril texture properties was done by using a texture analyzer (model TA.

Statistical analysis All experimental measurements were conducted in triplicate. Download full-size imageDOI: 10. Sample Textural properties Tensile strength (g) Extensibility (mm) Hardness (g) Fertil steril (gsec) Cohesiveness Gumminess (g) Chewiness (gmm) Control 65. Raw data DOI: 10. Data Availability The following information was supplied regarding data availability: The data is available in the Supplemental File.

Abdel-Aal ESM, Young Fertil steril, Rabalski I. Anthocyanin composition in black, blue, pink, purple, and red cereal ssteril. Journal of Agricultural fertil steril Food Chemistry 54:4696-4704 Baek JJ, Lee SY. Functional characterization of brown rice flour in an extruded noodle system.

Journal of the Korean Society for Applied Biological Chemistry 57:435-440 Cai J, Chiang JH, Tan MYP, Saw LK, Xu Fergil, Ngan-Loong MN. Physicochemical properties of hydrothermally treated glutinous rice fertil steril and xanthan gum mixture and its application in gluten-free noodles. Journal of Food Engineering 186:1-9 Chan KW, Khong NMH, Iqbal S, Ismail M. Simulated gastrointestinal pH fertil steril improves antioxidant properties of wheat and rice flours.

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LWT - Food Science and Technology 41:642-651 Chatatikun Fertil steril, Chiabchalard A. Phytochemical screening and free radical scavenging activities of orange baby carrot and carrot (Daucus carota Linn. Journal of Chemical and Pharmaceutical Research 5:97-102 Corral-Aguayo RD, Yahia M, Carrilo-Lopez A, Gonzalez-Aguilars G.

Steriil between some nutritional components and the total antioxidant capacity measured with six different assays in eight horticultural crops. Journal of Agricultural and Food Chemistry 56:10498-10504 Detchewa P, Thongngam M, Jane JL, Naivikul O. Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion. Journal of Food Science and Technology 53:3485-3494 Gharibzahedi SMT, Yousefi S, Ioannis S, Chronakis IS.

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Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. Journal of Food Science and Technology 52:8113-8121 Johnson diesel S, Lee S, Rawdkuen S.

The influence of hydrocolloids on the properties organic red Jasmine rice noodles, namely on antioxidant activity, cooking, texture, and ferttil properties. Starch 71:1800145 Fertil steril HY, Show PL, Lim MH, Ooi CW, Ling TC.

Natural red pigments from plants and their health benefits: a review. Food Reviews International 34:463-482 Liu YF, Chaiwanichsiri S, Laohasongkram K. Physicochemical properties of flour recovered from broken rice noodles during production. Journal of Food Science and Technology 69:280-286 Maskan M, Altan A. Advances in food extrusion technology. Mesquita CDB, Leonel M, Mischan MM.

Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour.

Journal of Food Science and Technology 33:404-410 Niu M, Hou GG, Kindelspire J, Krishnan P, Zhao S. Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers.

Food Chemistry 223:16-24 Saberi B, Vuong QV, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE. Physical, barrier, and antioxidant properties of pea starch-guar gum biocomposite edible films by incorporation of natural plant extracts.

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