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Viscoamylographie dans l’estimation de la teneur en amylose du riz

Viscoamylographie dans l’estimation de la teneur en amylose du riz

Pablo Daniel Freitas Bueno

34,32 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786206812876
34,32 €
IVA incluido
Disponible

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Sobre IBD

Dans ce travail, l’élimination des protéines et des lipides des farines de riz à haute, moyenne et faible teneur en amylose et de l’amidon cireux a été étudiée en évaluant les paramètres quantitatifs des profils viscoamylographiques générés dans l’analyseur rapide de viscosité (RVA). Des corrélations ont été déterminées en comparant la teneur en amylose avec chaque paramètre de la courbe viscoamylographique pour chaque traitement visant à éliminer les constituants secondaires. L’objectif de l’étude de texture était d’établir des corrélations entre l’amylose et la texture du grain de riz cuit, afin que les tests rapides sur l’analyseur rapide de viscosité (RVA) soient un indicateur du comportement du grain à la consommation.

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