Changes of starch during microwave treatment of rice
2003
Pinkrova, J. | Hubackova, B. | Kadlec, P. | Prihoda, J. | Bubnik, Z. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu)
The purpose of this investigation was to determine the effect of microwave (MW) treatment on the changes of total and damaged starch concentrations in white and short-grain rice of different moisture contents. Starch concentrations were determined by an enzymatic method, starch gelatinisation and its viscous properties were evaluated by amylograph. The concentration of total starch was not affected by the immediate energy output used for irradiation but that of the damaged starch increased with microwave energy absorbed and the temperature of treatment, mainly at 30 % of moisture content and the temperature of 100 deg C. The results of damaged starch determination are in accordance with the amylographic readings of changes at maximum viscosity. Amylographic characteristics suggest minimal changes resulting in MW treatment of rice at moisture contents below 23 %.
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