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Wiskoamylografia w szacowaniu zawartości amylozy w ryżu

Wiskoamylografia w szacowaniu zawartości amylozy w ryżu

Pablo Daniel Freitas Bueno

34,26 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786206812852
34,26 €
IVA incluido
Disponible

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W niniejszej pracy badano usuwanie białka i lipidów z mąki ryżowej o wysokiej, średniej i niskiej zawartości amylozy oraz skrobi woskowej poprzez ocenę parametrów ilościowych profili wiskoamylograficznych generowanych w szybkim analizatorze lepkości (RVA). Korelacje określono poprzez porównanie zawartości amylozy z każdym parametrem krzywej wiskoamylograficznej dla każdej obróbki w celu usunięcia składników wtórnych. Celem badania tekstury było ustalenie korelacji między amylozą a teksturą ugotowanego ziarna ryżu, tak aby szybkie testy na szybkim analizatorze lepkości (RVA) były wskaźnikiem zachowania ziarna do spożycia.

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