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La viscoamilografia nella stima del contenuto di amilosio del riso

La viscoamilografia nella stima del contenuto di amilosio del riso

Pablo Daniel Freitas Bueno

34,32 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786206812890
34,32 €
IVA incluido
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Sobre IBD

In questo lavoro, la rimozione di proteine e lipidi da farine di riso contenenti amilosio ad alto, medio e basso contenuto e amido ceroso è stata studiata valutando i parametri quantitativi dei profili viscoamilografici generati nell’analizzatore rapido di viscosità (RVA). Le correlazioni sono state determinate confrontando il contenuto di amilosio con ciascun parametro della curva viscoamilografica per ogni trattamento di rimozione dei costituenti secondari. L’obiettivo dello studio sulla consistenza era quello di stabilire correlazioni tra l’amilosio e la consistenza del chicco di riso cotto, in modo che i test rapidi sull’analizzatore rapido di viscosità (RVA) fossero un indicatore del comportamento del chicco per il consumo.

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