Morphology and physicochemical changes in rice flour during rice paper production

Food Research International

Volumn 40, Issue 2, 2007, Pages 266-272

  Phothiset, Suphatta ^a   Charoenrein, Sanguansri ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Morphology; Pasting properties; Rice paper; Thermal properties; X ray diffraction

Indexed keywords

BACTERIA; BACTERIOLOGY; MORPHOLOGY; PAPER; PROTEINS; THERMODYNAMIC PROPERTIES; VISCOSITY;

ENZYME HYDROLYSIS; PASTING PROPERTIES;

FOOD PRODUCTS;

ANATOMY; BACTERIA; BACTERIOLOGY; PAPER; PROTEINS; RICE PAPERS; THERMAL PROPERTIES; VISCOSITY; X RAY DIFFRACTION;

BACTERIA (MICROORGANISMS);

EID: 33845532770     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.06.002     Document Type: Article

References (18)

1. AACC. Approved methods of analysis (2000), American Association of Cereal Chemists, St Paul, MN
2. Aggarwal P., and Dollimore D. A thermal analysis investigation of partially hydrolyzed starch. Thermochimica Acta 319 (1998) 17-25
3. AOAC. Approved methods of analysis (2000), The Association of Official Analytical Chemists, St Paul, MN
4. Atichkudomchai N., Varavinit S., and Chinachoti P. Gelatinization transitions of acid-modified tapioca starches by differential scanning calorimetry (DSC). Starch/starcke 54 (2002) 296-302
5. Biliaderis C.G., Grant D.R., and Vose J.R. Structural characterization of legume starches II. Studies on acid-treated starches. Cereal Chemistry 58 (1981) 502-507
6. Charoenrein, S., Udomrati, S. & Reid, D.S. (2002). The effect of amylose content, water content and storage conditions on gelatinization and retrogradation in rice flour pastes. Proceedings of the international conference on innovations in food processing technology and engineering, Bangkok, Thailand.
7. Cheetam N.W.H., and Tao L. Variation in crystalline type with amylose content in maize starch granules: An X-ray powder diffraction study. Carbohydrate Polymers 36 (1998) 277-284
8. Chen J.J., Lu S., and Lii C.Y. Effect of milling on the physicochemical characteristics of waxy rice in Taiwan. Cereal Chemistry 76 (1999) 796-799
9. Department of Export Promotion. (2004). Ministry of Commercial Royal Thai Government, Thailand.
10. Franco C.M.L., Cabral R.A.F., and Tavares D.Q. Structural and physicochemical characteristics of linterized native and sour cassava starches. Starch/starke 54 (2002) 469-475
11. Jiang G., and Liu Q. Characterization of residues from partially hydrolyzed potato and high amylose corn starches by pancreatic α-amylase. Starch/starke 54 (2002) 527-533
12. Juliano B.O. A simplified assay for milled rice amylose. Cereal Science Today 16 (1971) 334-360
13. Kerr R.W. Degradation of corn starch in the granule state by acid. Starch/starke 4 (1952) 39
14. Mestres C., and Rouau X. Influence of natural fermentation and drying conditions on the physicochemical characteristics of cassava starch. Journal of Science and Food Agricultural 74 (1997) 147-155
15. Metcalf S.L., and Lund D.B. Factors affecting water uptake in milled rice. Journal of Food Science 50 (1985) 1676-1679 1684
16. Moorthy S.N., and Mathew G. Cassava fermentation and associated changes in physicochemical and functional properties. Critical Reviews in Food Science and Nutrition 38 (1998) 73-121
17. Muhr A.H., Blanshard J.M.V., and Bates D.R. The effect of litnerisation on wheat and potato starch granules. Carbohydrate Polymers 4 (1984) 399-425
18. Swinkels J.J.M. Sources of starch, its chemistry and physics. In: Van Beynum G.M.A., and Roels J.R. (Eds). Starch conversion technology (1985), Marcel Dekker, New York 15-46