publication . Other literature type . Article . 2016

Effect Of Flour Concentration And Retrogradation Treatment On Physical Properties Of Instant Sinlek Brown Rice

Supat Chaiyakul; Direk Sukkasem; Patnachapa Natthapanpaisith;
Open Access English
  • Published: 01 Oct 2016
  • Publisher: Zenodo
Abstract
Sinlek rice flour beverage or instant product is a dietary supplement for dysphagia, or difficulty swallowing. It is also consumed by individuals who need to consume supplements to maintain their calorific needs. This product provides protein, fat, iron, and a high concentration of carbohydrate from rice flour. However, the application of native flour is limited due to its high viscosity. Starch modification by controlling starch retrogradation was used in this study. The research studies the effects of rice flour concentration and retrogradation treatment on the physical properties of instant Sinlek brown rice. The native rice flour, gelatinized rice flour, and...
Subjects
Medical Subject Headings: food and beveragesfungi
free text keywords: Instant rice, pasting properties, pregelatinization, retrogradation.
Download fromView all 3 versions
Zenodo
Other literature type . 2016
Provider: Datacite
ZENODO
Article . 2016
Provider: ZENODO
Zenodo
Other literature type . 2016
Provider: Datacite
Powered by OpenAIRE Research Graph
Any information missing or wrong?Report an Issue