Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/69280
Type: Artigo de periódico
Title: Improving Functional Properties of Rice Flours Through Phosphorylation
Author: Nabeshima, EH
Bustos, FM
Hashimoto, JM
Dash, AA
Abstract: This research evaluated the chemical, technological, and thermal properties of rice flour modified chemically using phosphorus oxychloride (0.018; 0.030; 0.059; 0.088 and 0.100 g/100 g flour). The phosphorylated rice flours (PRF) obtained showed a decrease in viscosity, but the stability increased significantly as compared to the unmodified flour. The gel force and adhesiveness values decreased with the increase in phosphate groups incorporated. However, cohesiveness and thermal properties did not show significant differences among the native and modified rice flours, with exception for gelatinization enthalpy values. The phosphorylated flours obtained can be used as ingredient, especially in cream soups, salad dressing, and filling.
Subject: Phosphorylated rice flour
Modified flour
Functionality
Thermal properties
Country: EUA
Editor: Taylor & Francis Inc
Rights: fechado
Identifier DOI: 10.1080/10942910902927094
Date Issue: 2010
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
File Description SizeFormat 
WOS000280635700024.pdf151.79 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.