| Literature DB >> 23790858 |
Qingjie Sun1, Tao Wang, Liu Xiong, Yunxia Zhao.
Abstract
Early indica rice was heat-moisture treated at different temperature (90°C, 100°C and 110°C) for 3h, 5h and 7h at a moisture content of 28%, respectively. The effects of heat-moisture treatment (HMT) on the amylose content, pasting properties, texture properties, solubility and swelling power of early indica rice were studied. After HMT at 110°C for 7h, the amylose content of early indica rice increased from 25.2% to 30.6%, and its pasting temperature increased from 80.1°C to 92.2°C; the peak viscosity, trough viscosity and final viscosity were all decreased significantly. Both the solubility and the swelling power of early indica rice starches decreased after 110°C 7h heat-moisture treatment. The gel hardness of early indica rice increased significantly, but the adhesiveness decreased after HMT.Entities:
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Year: 2013 PMID： 23790858 DOI： 10.1016/j.foodchem.2013.03.077
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514