Chemical and physical modification of broken rice starch (Oryza sativa L.) for use in food industry

Química Nova

Limberger, Valéria Maria¹  Silva, Leila Picolli da¹  Emanuelli, Tatiana¹  Comarela, Carine Gláucia¹  Universidade Federal de Santa Maria, Santa Maria, Brasil¹  Patias, Luciana Dalpieve¹ 

关键词: extrusion;    phosphorylation;    rheological characteristics.;   

DOI  :  10.1590/S0100-40422008000100018

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The study evaluated the efficiency of chemical (phosphorylation) and physical (extrusion) modifications of the starch of broken rice. Results demonstrated a reduction in the moisture content of extruded and phosphorylated broken rice and an increase in the ash content of phosphorylated broken rice. Both phosphorylation and extrusion increased cold water binding capacity, swelling power, and solubility. Extruded and phosphorylated pastes were stable under refrigeration, but only extruded paste was stable when submitted to freezing. Phosphorylated paste had the lowest viscosity and the highest stability during heating, while the extruded one gelatinized without heating, but had higher losses during heating.

【 授权许可】

Unknown