Results 111 to 120 of about 42,527 (160)

Properties of OSA-modified starch and emulsion prepared with different materials: Glutinous rice starch, japonica rice starch, and indica rice starch

Food Research International, 2022
Octenyl succinic acid (OSA)-modified starch was prepared using three kinds of rice starch with different amylose content: glutinous rice starch (GRS, 3.67 g/100 g), japonica rice starch (JRS, 17.61 g/100 g), and indica rice starch (IRS, 27.94 g/100 g). The degree of polymerization of OSA and the starch types was 0.0093, 0.0143, and 0.0159, respectively.
Xiuqing Wang, Liqi Wang, Dianyu Yu
exaly   +3 more sources

Structure and properties of soft rice starch

International Journal of Biological Macromolecules, 2020
Pasting and rheological properties of starch from soft rice and two traditional rice varieties were analyzed. Soft rice starch was found to have a low pasting temperature of 67.2 °C, with a high system viscosity, including peak and trough viscosity. The storage modulus and loss modulus of soft rice starch were high and showed good viscoelasticity.
Yaoqi Tian, Yan Gong
exaly   +3 more sources

Effect of waxy rice flour and cassava starch on freeze–thaw stability of rice starch gels

Carbohydrate Polymers, 2012
Repeatedly frozen and thawed rice starch gel affects quality. This study investigated how incorporating waxy rice flour (WF) and cassava starch (CS) in rice starch gel affects factors used to measure quality. When rice starch gels containing 0-2% WF and CS were subjected to 5 freeze-thaw cycles, both WF and CS reduced the syneresis in first few cycles.
Sanguansri Charoenrein
exaly   +3 more sources

Effect of rice protein on the retrogradation of waxy rice starch gels [PDF]

Food Science and Biotechnology
This study investigated the effects of rice protein (RP) addition on the retrogradation of waxy rice starch (WRS) gels during storage. The retrogradation behavior was evaluated using a rapid visco analyser, a differential scanning calorimeter, an X-ray diffractometer, a texture analyser, and a scanning electron microscope.
Manhee Baek, Semin Jeong, Sujin Jeon, Saehun Mun   +3 more
openaire   +3 more sources

Starch Retrogradation and Starch Damage in Parboiled Rice and Flaked Rice

Starch - Stärke, 1976
AbstractThe equilibrium moisture content attained on soaking in water (EMC‐S) of parboiled paddy was very high immediately after steaming and fell appreciably on storage, demonstrating starch retrogradation. The extent of retrogradation was dependent on the temperature of storage as well as the moisture content.
S. Zakiuddin Ali, K. R. Bhattacharya
openaire   +1 more source

Starch Structure and Digestibility of Rice High in Resistant Starch

Starch - Stärke, 2006
AbstractStarch digestibility and starch structure of a high‐resistant starch (RS) rice (RS111) was compared to that of a wild rice type (R7954). RS111 exhibited high RS content and incomplete starch hydrolysis in both cooked rice and retrograded rice flour.
Shu, Xiaoli, Jiao, Guiai, Fitzgerald, Melissa A., Yang, Chaozhu, Shu, Qingyao, Wu, Dianxing   +5 more
openaire   +4 more sources

Starch Properties of Mutant Rice High in Resistant Starch

Journal of Agricultural and Food Chemistry, 2005
As the staple food of over half the world's population, hot cooked rice high in resistant starch (RS) is of particular interest, which will have greater impact in the dietary prevention of diabetes and hyperlipidemia. A mutant rice high in RS in hot cooked rice, described as RS111, was comparatively studied with the wild type and common rice.
C Z, Yang, X L, Shu, L L, Zhang, X Y, Wang, H J, Zhao, C X, Ma, D X, Wu   +6 more
openaire   +2 more sources

Hydroxypropylation and acetylation of rice starch: effects of starch protein content

Food Science and Biotechnology, 2022
This study investigated the impact of starch proteins on the hydroxypropylation and acetylation of rice starch. Hydroxypropylated (HP) and acetylated (AC) starches were synthesized using rice starch prepared by protease digestion with and without purification.
Hyun Woo Choi, Hyun-Seok Kim
openaire   +2 more sources

Retrogradation of Starch Mixtures Containing Rice Starch

Journal of Food Science, 2003
ABSTRACT: Different starches often coexist in food systems. Starch retrogradation is the primary reason for quality deterioration of a food system during storage. This article addresses the retrogradation behaviors of several starch mixtures containing normal rice starch (NRS).
Y. Yao, J. Zhang, X. Ding
openaire   +1 more source