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	Provedor de dados 116 (2) Autor LEE,Youngseung (2) CHANG,Dong-Chil (1) CHANG,Yoon Hyuk (1) DIAS-MORSE,Palika Namali (1) GANESAN,Palanivel (1) JIN,Yong Ik (1) KIM,Misook (1) LEE,Yun-Kyung (1) MEULLENET,Jean-Francois (1) WON,Chuin (1) Mais... Palavra-chave Milling fraction (1) Octenyl succinic anhydride (1) Pasting property (1) Potato starch (1) Retrogradation (1) Rheological property (1) Rheology (1) Rice milk (1) Rice variety (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2017 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk 116 LEE,Youngseung; DIAS-MORSE,Palika Namali; MEULLENET,Jean-Francois. Abstract This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each rice variety, milling fraction, and rheological behaviors of rice milk were examined. Flow behaviors of rice milk were significantly affected by the variety and milling fractions of raw rice. The different amylose to amylopectin ratios of the two varieties, the compositional differences and the subsequent impact on the gelatinization temperature of raw rice used in rice milk were the primary reasons... Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice milk; Rheology; Rice variety; Milling fraction. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401047 Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch 116 WON,Chuin; JIN,Yong Ik; CHANG,Dong-Chil; KIM,Misook; LEE,Youngseung; GANESAN,Palanivel; LEE,Yun-Kyung; CHANG,Yoon Hyuk. Abstract The objective of the present study was to investigate the rheological, pasting, and thermal properties of octenyl succinic anhydrate (OSA)-modified potato starch. Potato starch was modified using different concentrations of OSA (0, 1, 3, and 5%, v/v). The degree of substitution (DS) for the OSA-modified starch ranged from 0.0012 to 0.0055. The amylose leaching values of native and OSA-modified potato starch with different DS levels were in the range of 47.09-87.32%. The gel strength values of the OSA-modified starch were lower than those of native potato starch. Rapid Visco Analyzer data showed that peak, hot pasting, final and setback viscosities of the native starch decreased after OSA modification. Dynamic shear rheological tests, conducted at... Tipo: Info:eu-repo/semantics/article Palavras-chave: Potato starch; Octenyl succinic anhydride; Rheological property; Pasting property; Retrogradation. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200321 Registros recuperados: 2 Primeira ... 1 ... Última

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