کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589324 | 1492091 | 2016 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder
ترجمه فارسی عنوان
کاهش پراکندگی و اکسیداسیون چربی از آرد برنج نرمال و آبی با افزودن پودر پوست انبه
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کلمات کلیدی
عقب کشیدن، پیوند های هیدروژنی، فیبر، فلاونوئیدها، ارزش پراکسید، فنلیک،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Green and ripe mango peel powders (MPP) were added to normal rice flour (NRF) and glutinous rice flour (GRF) at three levels (400, 800 and 1200Â ppm) and their effects on physicochemical properties and lipid oxidation inhibition were investigated. Overall, MPP increased the breakdown viscosity and reduced the final viscosity in rice flours when compared to the control. Decreasing in retrogradation was observed in both NRF and GRF with MPP added of all levels. MPP addition also significantly inhibited the lipid oxidation of all flours during storage (30Â days). Retrogradation values were strongly negatively correlated with total phenolic and flavonoid contents, but not with fiber content. The hydrogen bonds and hydrophilic interactions between phenolic compounds with amylopectin molecule may be involved the decrease of starch retrogradation, especially GRF. We suggest that the addition of MPP not only reduced the retrogradation but also inhibited the lipid oxidation of rice flour.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 201, 15 June 2016, Pages 160-167
Journal: Food Chemistry - Volume 201, 15 June 2016, Pages 160-167
نویسندگان
Sirithon Siriamornpun, Ekkarat Tangkhawanit, Niwat Kaewseejan,