Viscoamylography in estimating the amylose content of rice - Bueno, Pablo Daniel Freitas
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In this work, the removal of protein and lipids from rice flours containing high, medium and low amylose and waxy starch content was studied, evaluating the quantitative parameters of the viscoamylographic profiles generated in the Rapid Viscosity Analyzer (RVA). Correlations were determined by comparing the amylose content with each parameter of the viscoamylographic curve for each treatment to remove the secondary constituents. The aim of the texture study was to establish correlations between amylose and the texture of cooked rice grain, so that the rapid tests on the Rapid Viscosity…mehr

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Produktbeschreibung
In this work, the removal of protein and lipids from rice flours containing high, medium and low amylose and waxy starch content was studied, evaluating the quantitative parameters of the viscoamylographic profiles generated in the Rapid Viscosity Analyzer (RVA). Correlations were determined by comparing the amylose content with each parameter of the viscoamylographic curve for each treatment to remove the secondary constituents. The aim of the texture study was to establish correlations between amylose and the texture of cooked rice grain, so that the rapid tests on the Rapid Viscosity Analyzer (RVA) would be an indicator of the grain's behavior for consumption.
Autorenporträt
Professor at the Federal Institute of Rio Grande do Sul (IFRS), he has a PhD in Food Engineering and Science from the Federal University of Rio Grande (FURG), a Master's degree in Agroindustrial Science and Technology from the Federal University of Pelotas (UFPel) and a degree in Food Engineering from the Federal University of Rio Grande (FURG).