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

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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Bibliographic Details
Main Authors: Victor Herbert de Alcântara Ribeiro, Mario Eduardo Rangel Moreira Cavalcanti-Mata, Raphael Lucas Jacinto Almeida, Virgínia Mirtes de Alcântara Silva
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
gelatinization
hydrothermal treatment
<i>Oryza sativa</i>
Online Access:https://www.mdpi.com/2304-8158/12/23/4222

Internet

https://www.mdpi.com/2304-8158/12/23/4222

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