Structural changes of starch under different milling degrees affect the cooking and textural properties of rice

Structural changes of starch under different milling degrees affect the cooking and textural properties of rice

A long-term consumption of white rice increases the risk of T2D. Finding an appropriate milling degree (MD) of rice balancing nutrition and palatability benefits public health. This study investigated effects of MD-0 s, 5 s, 60 s on morphological, cooking and textural properties of rice. Texture pro...

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Bibliographic Details
Main Authors: Yu Zhang, Fan Li, Kai Huang, Sen Li, Hongwei Cao, Jian Xie, Xiao Guan
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Degree of milling
Hardness
Adhesiveness
Texture
Moderate processing
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752300069X

Internet

http://www.sciencedirect.com/science/article/pii/S259015752300069X

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