Artículo

Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes

Iturriaga, Laura Beatriz; Lopez, Beatriz AliciaIcon ; Añon, Maria CristinaIcon
Fecha de publicación: 07/2006
Editorial: Elsevier Science
Revista: Food Research International
ISSN: 0963-9969
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

The content of soluble amylose (SAM) in starches from seven novel argentine genotypes was measured. Viscolelastic properties (G0 max, G0 , G0 , tg h y g*) in systems with different starch concentrations (5%, 10%, 15% and 20% w/w) were evaluated by dynamic rheometry. Elasticity dependence upon concentration followed the power law and increased with amylose content. The SAM content explained the differences in elasticity between genotypes of similar total amylose (TAM) content. It was found that a minimum TAM and SAM should be required in order to reduce stickiness in cooked grains.
Palabras clave: STARCH , RHEOLOGY , AMYLOSE , RICE STICKINESS
 
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/240659
URL: https://www.sciencedirect.com/science/article/pii/S0963996906000044
DOI: http://dx.doi.org/10.1016/j.foodres.2006.01.003
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Citación
Iturriaga, Laura Beatriz; Lopez, Beatriz Alicia; Añon, Maria Cristina; Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes; Elsevier Science; Food Research International; 39; 6; 7-2006; 660-666
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