Noodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory properties
J Pinyo, R Wongsagonsup… - … Journal of Food …, 2024 - Wiley Online Library
Noodles are generally made from rice flour, wheat flour or mungbean starch. Interestingly,
pineapple stem starch (PSS), an alternative starch derived from pineapple stems as …
pineapple stem starch (PSS), an alternative starch derived from pineapple stems as …
Cooking quality, textural characteristics and sensory evaluation of heat‐moisture treated unpolished red rice under different cooking conditions
The unpolished red rice (URR) previously has been heat‐moisture treated to significantly
improve resistant starch content. Continuously, this study aimed to investigate cooking …
improve resistant starch content. Continuously, this study aimed to investigate cooking …
[HTML][HTML] Variation in amylose content in three rice variants predominantly influences the properties of sushi rice
E Hebishy, D Buchanan, J Rice… - Journal of Food …, 2024 - Springer
Sushi rice is a ready-to-eat traditional Japanese dish seasoned with vinegar, sugar and salt
that has gained popularity worldwide. There are many rice cultivars grown in the world …
that has gained popularity worldwide. There are many rice cultivars grown in the world …
Variation in amylose content in three rice variants predominantly influences sushi rice
E Hebishy, D Buchanan, J Rice, S Oyeyinka - 2024 - repository.lincoln.ac.uk
This study, examined th suitability of different types of rice (Vietnamese, Italian, and
Australian) in making sushi rice. The chemical composition, texture, and how the qulaity of …
Australian) in making sushi rice. The chemical composition, texture, and how the qulaity of …
[PDF][PDF] Effect of Cooking and In Vivo Glycemic Response of Sri Lankan Traditional Rice: A Source of Sustainable and Underutilized Functional Food.
DL BHAGYA KALUGAMPITIYA … - Current Research in …, 2024 - researchgate.net
The availability of scientific information on the nutrient composition of cooked rice and
glycemic responses of Sri Lankan traditional rice varieties with a high export potential is …
glycemic responses of Sri Lankan traditional rice varieties with a high export potential is …
Protein affects the digestibility of starch in rice pasta
M Chen, T Lu - 2024 - researchsquare.com
Controlling blood glucose is an important issue and a popular topic of discussion worldwide
as it affects a wide range of diseases and demands attention not only from individuals with …
as it affects a wide range of diseases and demands attention not only from individuals with …
[PDF][PDF] STUDY ON COOKING QUALITIES AND ANTIOXIDANT PROPERTIES IN SELECTED TRADITIONAL RICE VARIETIES OF TAMIL NADU, INDIA
JP Jency, RS Vishnuprabha - researchgate.net
Cooking and physiochemical properties of rice were studied in the nine popular traditional
varieties of Tamil Nadu. The objective of the study was to determine the physical …
varieties of Tamil Nadu. The objective of the study was to determine the physical …