Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose

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Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose

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作者：Yohana Dwi Setyawati^a ; Sitti Faika Ahsan^a ; Lu Ki Ong^a ; Felycia Edi Soetaredjo^b ; Suryadi Ismadji^b ; ^{suryadiismadji@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Yi-Hsu Ju^a ; ^{yhju@mail.ntust.edu.tw" class="auth_mail" title="E-mail the corresponding author}
关键词：Amylopectin ; Amylose ; Broken rice ; Glutinous rice flour ; Glycerol ; Ultrasonication
刊名：Food Chemistry
出版年：2016
出版时间：15 July 2016
年：2016
卷：203
期：Complete
页码：158-164
全文大小：769 K

文摘

•: Glutinous rice flour was produced by leaching the amylose of broken rice.
•: Ultrasonication reduced temperature and time requirement for amylose extraction.
•: Formation of hydrophilic amylose shortened processing step with low solvent amount.
•: Physicochemical properties of the original and treated rice flour were reported.
•: Rice flour starch contained 1.43% of amylose after being processed.

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