Rheological properties of rice–locust bean gum gels from different rice varieties |
| |
| Authors: | MJ Correa C Ferrero C Puppo C Brites |
| |
| Affiliation: | 1. CIDCA (CONICET, Facultad de Ciencias Exactas UNLP), 47 y 116, 1900 La Plata, Argentina;2. Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata. 60 y 119, 1900 La Plata, Argentina;3. Instituto Nacional de Investigação Agrária e Veterinária, INIAV. Unidade Tecnologia Alimentar, Oeiras, Portugal |
| |
| Abstract: | Pasting and gelatinization behavior of rice gels from Japonica (Ariete, Euro), Indica (Gladio, Suriname) and waxy (Glutinous) varieties were analyzed. These varieties differ widely in amylose contents and differential scanning calorimetry (DSC) gelatinization temperatures. Besides, the effect of locust bean gum (LBG) addition and the impact of successive viscoanalyser multiple-heating–cooling and freezing–thawing cycles on the gels pasting viscosities (peak-ηpeak, trough-ηmin, final-ηfinal), viscoelasticity by oscillatory rheometry and syneresis were evaluated. |
| |
| Keywords: | Rice flour RVA Viscoelasticity Syneresis Locust bean gum |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
