Investigating the structural properties and in vitro digestion of rice flours

Investigating the structural properties and in vitro digestion of rice flours

Abstract The physicochemical properties, swelling power, solubility, and digestibility of flour from four rice varieties (black, brown, white, and waxy rice flour) were analyzed. The results showed that the black and brown rice had high‐amylose percentage (21.8% and 20.5%), a relatively low percenta...

Full description

Bibliographic Details
Main Authors: Muhammad Adil Farooq, Mian Anjum Murtaza, Rana Muhammad Aadil, Rizwan Arshad, Abdul Rahaman, Rabia Siddique, Sadia Hassan, Hafiz Muhammad Saleem Akhtar, Muhammad Faisal Manzoor, Emad Karrar, Amjad Ali, Ahsan Ul Haq
Format: Article
Language:English
Published: Wiley 2021-05-01
Series:Food Science & Nutrition
Subjects:
amylose content
digestibility
gelatinization
rice flour
X‐ray diffraction
Online Access:https://doi.org/10.1002/fsn3.2225

Similar Items

Similar Items