Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product

Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product

Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of...

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Bibliographic Details
Main Authors: Maslichatun Trisnayatie Octavia Yusuf, Ardiyan Dwi Masahid, Lia Ratnawati, Novita Indrianti, Riyanti Ekafitri, Enny Sholichah, Nok Afifah, Achmat Sarifudin, Dalia M. Hikal, Rokayya Sami, Ebtihal Khojah, Amani H. Aljahani, Maalem H. Al-Moalem, Mohammad Fikry
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Crystals
Subjects:
pre-gelatinized flour
instant porridge
adlay
autoclave method
heating
Online Access:https://www.mdpi.com/2073-4352/12/5/689

Internet

https://www.mdpi.com/2073-4352/12/5/689

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