Characterization and Evaluation of Heat–Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties

This study sought to evaluate starch from black and red rice modified by heat–moisture, investigating the extraction yield, starch and amylose content, color, and phenolic compounds. The water and oil absorption capacity, whole milk and zero lactose absorption index, syneresis index, and texture wer...

Descrizione completa

Dettagli Bibliografici

Autori principali:	Victor Herbert de Alcântara Ribeiro, Mario Eduardo Rangel Moreira Cavalcanti-Mata, Raphael Lucas Jacinto Almeida, Virgínia Mirtes de Alcântara Silva
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-11-01
Serie:	Foods
Soggetti:	gelatinization hydrothermal treatment <i>Oryza sativa</i>
Accesso online:	https://www.mdpi.com/2304-8158/12/23/4222
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!