Modificação química e física do amido de quirera de arroz para aproveitamento na indústria de alimentos

Química Nova

Valéria Maria Limberger¹  Leila Picolli Da Silva¹  Tatiana Emanuelli¹  Carine Gláucia Comarela¹  Luciana Dalpieve Patias¹ 

[1] ,Universidade Federal de Santa Maria Centro de Ciências Rurais Departamento de Tecnologia e Ciência dos AlimentosSanta Maria RS ,Brasil

关键词: extrusion;    phosphorylation;    rheological characteristics;   

DOI  :  10.1590/S0100-40422008000100018

来源: SciELO

【 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】

CC BY-NC   
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