Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka

Journal of the Science of Food and Agriculture

Volumn 93, Issue 11, 2013, Pages 2723-2729

  Gunaratne, Anil ^a   Kao, Wu ^b   Ratnayaka, Jennet ^c   Collado, Lilia ^b   Corke, Harold ^b  

^a SABARAGAMUWA UNIVERSITY OF SRI LANKA   (Sri Lanka)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

^c Rice Research and Development Institute Sri Lanka   (Sri Lanka)

Author keywords

Functional properties; Gelatinisation; Parboiling; Rice flour

Indexed keywords

STARCH;

CHEMISTRY; CLASSIFICATION; COOKING; FOOD ANALYSIS; HEAT; PROCEDURES; RICE; VISCOSITY;

COOKING; FOOD ANALYSIS; HOT TEMPERATURE; ORYZA SATIVA; STARCH; VISCOSITY;

EID: 84880152488     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6091     Document Type: Article

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