Effect of pullulanase debranching on the physical and chemical properties of instant Jasmine rice porridges

Effect of pullulanase debranching on the physical and chemical properties of instant Jasmine rice porridges

Gelatinized rice starch was debranched with pullulanase at 60C for 0, 2, 4, 8, 16, and 24 h. Then, freeze/thaw process was applied prior to tray drying, and chemical and physical property evaluations. The starch that was debranched for 16 h showed the highest degrees of hydrolysis and syneresis,...

Full description

Bibliographic Details
Main Authors: Jirayus Woraratphoka, Chompoonuch Khongla, Sumalee Musika, Artit Ausavasukhi, Plengpin Pianpumepong, Dusadee Teimtes Boonmasongsung, Worawikunya Kiatponglarp
Format: Article
Language:English
Published: Prince of Songkla University 2021-10-01
Series:Songklanakarin Journal of Science and Technology (SJST)
Subjects:
pullulanase debranching
rice porridges
resistant starch
amylose-lipid complex
Online Access:https://rdo.psu.ac.th/sjst/journal/43-5/6.pdf

Internet

https://rdo.psu.ac.th/sjst/journal/43-5/6.pdf

Similar Items