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...

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書誌詳細

主要な著者:	Victor Herbert de Alcântara Ribeiro, Mario Eduardo Rangel Moreira Cavalcanti-Mata, Raphael Lucas Jacinto Almeida, Virgínia Mirtes de Alcântara Silva
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2023-11-01
シリーズ:	Foods
主題:	gelatinization hydrothermal treatment <i>Oryza sativa</i>
オンライン･アクセス:	https://www.mdpi.com/2304-8158/12/23/4222
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