کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8329643 1540212 2017 34 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization and utilization of hydroxypropylated rice starches for improving textural and storage properties of rice puddings
ترجمه فارسی عنوان
شناسایی و استفاده از نشاسته های برنج هیدروکسی پروپیل شده برای بهبود خواص بافت و ذخیره سازی پودینگ برنج
کلمات کلیدی
تجزیه و تحلیل بافت، نشاسته برنج اصلاح شده هیدروکسی پروپیل کردن، پایداری ذخیره سازی، تعامل نشاسته و شیر،
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
چکیده انگلیسی
This work investigated the effect of hydroxypropylation on the physicochemical characteristics of Basmati and Irri rice starches with milk and water. The effect of hydroxypropylated starches on the storage, texture stability and sensory characteristics of rice pudding was studied. Pudding was prepared by replacing 3%, 5% and 10% of Irri rice flour with native and hydroxypropylated starches isolated from two predominant rice varieties of Pakistan; Irri and Basmati. Syneresis was not observed in pudding made with hydroxypropylated starches and native basmati starch. On the contrary, pudding prepared with Irri rice flour and Irri starches showed poor keeping quality. Sensory analysis showed that modification of rice starches did not significantly alter the color, flavor, taste and overall acceptability of pudding. The results suggested that rice pudding, a very popular dessert of South Asia could be prepared with improved storage characteristics using hydroxypropylated starches without altering the taste and acceptability of the product.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 105, Part 1, December 2017, Pages 843-851
نویسندگان
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