Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose
نویسندگان
چکیده
منابع مشابه
Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment
Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decrea...
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The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...
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Physicochemical properties of rice flour and rice starch differing in amylose content were evaluated in Setra Ramos and Mentik Susu rice varieties. The objectives of this research was to determine the physical properties i.e. thermal, X-ray diffraction patterns and chemical properties i.e. moisture content, lipid content, protein content, total starch content, amylose content, FT-IR analysis, a...
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Teh ultrasound-assisted magnetic stirrer was used as an effective extraction technique for teh evaluation of total phenolic contents (TPC) and antioxidant potential of ten Pakistani brown rice cultivars. For this purpose, ultrasonic (240W frequency 50/60 Hertz) assisted magnetic stirrer coupled with three solvents methanol, ethanol, and isopropanol in pure and aqueous fractions (80:20) were...
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Rice proteins were extracted from defatted rice flour. Turbidity measurement of supernatants revealed isoelectric points of albumin (pH 4.1), globulin (pH 4.3 and pH 7.9), and glutelin (pH 4.8), at which they were precipitated with 82.3 to 93.2% recovery efficiency. Prolamin did not aggregate and precipitate upon pH adjustment, but was precipitated by acetone. Denaturation temperatures (73.3, 7...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2016
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2016.02.068