Study on crystalline, gelatinization and rheological properties of japonica rice flour as affected by starch fine structure

Chayotextle flour as raw material of prebiotic gluten-free cookies added with Agave angustifolia Haw fructans

“…On the other hand, RF was obtained from a cereal that normally contains an initial moisture ˂ 14 %, although that value may change depending on the variety or type of rice. The moisture content for Brazilian rice flour obtained in this study was 8.62 %, however, Hu et al (2020a) reported a moisture of 12.26 % in Japonica rice flour and Hamdani et al (2020), found a moisture of approximately 9.2 %. Therefore, the moisture content value obtained in this study is among these reported values.…”

“…While rice flour, despite containing a significant amount of starch, it generally produces gels with a tendency for rapid retrogradation Arias-Balderas et al: Biotecnia / XXIII (2): 30-38 (2021) with low water retention. Hu et al (2020b) reported that this type of behavior in the production of rice flour gels is mainly due to the structure of the starch, its size and its amylose-amylopectin proportion. Gels with lower amylose content are responsible for generating lower viscosity.…”

Study of starch aging characteristics based on Terahertz technology

“…Therefore, the endothermic peak will appear in the aged starch in XRD, and the greater the degree of starch aging, the greater the endothermic peak. Therefore, the crystallinity of aged starch can be measured by XRD technology (Doumeng et al., 2020 ; Hu et al., 2020 ).…”

Análise térmica do amido de arroz japônica submetido a diferentes tipos de moagem

“…Um terceiro evento térmico foi encontrado na ATG com temperatura acima de 399 °C, para a (F2) a perda de massa foi maior do que para as outras formulações, com a porcentagem de 21,7% e sua perda máxima na temperatura de 518,3 ºC. Fabian et al (2011) a 8,43 J/g), amido de arroz vermelho (8,31 J/g), amido de feijão (15,20 J/g), salsa peruana (15,20 a 16,10 J/g) e jaca (13,50 a 14,40 J/g) que foram encontrados nos respectivos trabalhos de (Hu et al, 2019;Almeida et al, 2019;Huang et al, 2007;Rocha et al, 2008;Madrigal-Aldana et al, 2011). A entalpia da retrogradação fornece uma medida quantitativa da transformação de energia que ocorre durante a fusão do amido de arroz japônica.…”

“…Research, Society and Development, v. 9, n. 3, e30932326, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i3.2326 Foi perceptível o decréscimo da entalpia de gelatinização de acordo tipo de moinho utilizado, a maior diferença foi encontrada para a F1. A entalpia do amido de arroz japônica reflete a presença de cadeias médias de amilopectina, que compreende aproximadamente 55-70% de amilopectina e 10-25% de amilose (Hu et al, 2019). A temperatura inicial para a gelatinização ocorre quando a água entra na região amorfa e se torna menos ordenada.…”