Effect of Extrusion Cooking on X‐Ray Diffraction Characteristics of Rice and Rice–Legume Blends

Abstract Raw rice cultivars, Basmati‐370 (Fine) and Jaya (Coarse) exhibited essentially A‐type diffraction patterns, however coarse variety showed somewhat more crystalline than fine one. Blending of Jaya rice flour with different grams (bengal, black, and green gram) did not cause any change in d‐spacings and hence blends were characterized for A‐type patterns. Extrusion cooking disorganized the crystalline structure of starch component of different blends and resulted in the conversion of A‐type pattern to V‐hydrate (less crystalline) pattern. The presence of V‐amylose structure in extruded blends indicated complexing of amylose with fatty acids of legumes during extrusion cooking.