scholarly journals Physicochemical Properties of High Yielding Non-waxy Rice Flours Extruded with Different Moisture Contents

2011 ◽  
Vol 27 (6) ◽  
pp. 745-754 ◽  
Author(s):  
So-Hee Jeong ◽  
Wie-Soo Kang ◽  
Mal-Shick Shin
Keyword(s):  
Physicochemical Properties ◽  
Moisture Contents ◽  
Waxy Rice ◽  
Rice Flours

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

2014 ◽  
Vol 50 (3) ◽  
pp. 744-749 ◽  
Author(s):  
Wenping Ding ◽  
Yuehui Wang ◽  
Wei Zhang ◽  
Yongcheng Shi ◽  
Donghai Wang
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Ozone Treatment ◽  
Rice Starch ◽  
Waxy Rice Flour ◽  
Waxy Rice ◽  
Waxy Rice Starch

scholarly journals Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2419
Author(s):  
Yuheng Zhai ◽  
Jiali Xing ◽  
Xiaohu Luo ◽  
Hao Zhang ◽  
Kai Yang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Loss Modulus ◽  
Rice Starch ◽  
Scanning Calorimetry ◽  
Freeze Thaw ◽  
Textural Parameter ◽  
Waxy Rice ◽  
Pasting Temperature ◽  
Starch Paste ◽  
Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.

scholarly journals Effects of Heat Moisture Treatments on the Digestibility and Physicochemical Properties of Various Rice Flours

2018 ◽  
Vol 24 (5) ◽  
pp. 851-859 ◽  
Author(s):  
Wataru Noro ◽  
Keiko Morohashi ◽  
Sumiko Nakamura ◽  
Masaharu Nakajima ◽  
Ken'ichi Ohtsubo
Keyword(s):  
Physicochemical Properties ◽  
Rice Flours

scholarly journals A comparative study on different physicochemical properties of fresh and frozen lamb meat

2017 ◽  
Vol 15 (2) ◽  
Author(s):  
AKM Sarwar Inam ◽  
R Ahmmed ◽  
MA Haque
Keyword(s):  
Physicochemical Properties ◽  
Texture Analysis ◽  
Physicochemical Parameters ◽  
Binding Capacity ◽  
Color Measurement ◽  
Fresh Sample ◽  
Water Binding ◽  
Moisture Contents ◽  
Lamb Meat ◽  
Significant Difference

This study described the comparison of different physicochemical parameters between fresh and frozen lamb meat. The pH measurement for fresh and frozen lamb meat did not show a significant difference. CIE L*a*b* (Commission Internationale de l'éclairage) color measurement technique was used and ∆E (distance between 2 colors) was found 5.32. On shrinkage measurement, there were significant differences (p<0.05) between the fresh and frozen meat. Frozen lamb sample showed 26.99% shrinkage compared to the fresh lamb which showed 18.09% shrinkage. The thawing loss did not show any significant difference. For texture analysis force and work were evaluated together for both fresh and frozen samples through Warner Bratzler texture analysis. The values did not show any significant difference. The absolute values of force and work were significantly different (p<0.05). Water binding capacity of the frozen and fresh sample were 56.57% and 59.27%, respectively. The moisture contents of fresh and frozen sample were 73.64% and 72.85%, respectively. Fat contents of fresh and frozen sample were 5.08% and 6.09% respectively. The study concludes that while comparing fresh and frozen lamb, only shrinkage and texture analysis showed significant difference whereas other physicochemical properties showed minor differences.J. Bangladesh Agril. Univ. 15(2): 281-288, December 2017

Underlying reasons for waxy rice flours having different pasting properties

2010 ◽  
Vol 120 (1) ◽  
pp. 94-100 ◽  
Author(s):  
Li-Jia Zhu ◽  
Qiao-Quan Liu ◽  
Yijun Sang ◽  
Ming-Hong Gu ◽  
Yong-Cheng Shi
Keyword(s):  
Pasting Properties ◽  
Waxy Rice ◽  
Rice Flours

ASSESSMENT OF SELECTED PHYSICOCHEMICAL PROPERTIES OF WHEAT AND RYE FROM THE NORTHERN AND SOUTHERN REGION OF POLAND

2018 ◽  
Vol XX (6) ◽  
pp. 18-22
Author(s):  
Beata Borkowska ◽  
Damian Banach
Keyword(s):  
Winter Wheat ◽  
Physicochemical Properties ◽  
Southern Region ◽  
Whole Grain ◽  
Falling Number ◽  
Grain Elevators ◽  
Moisture Contents ◽  
Plastic Bags ◽  
The Individual ◽  
Growing Region

The aim of the research was to determine physicochemical differences in winter wheat and rye varieties on the different Polish regions. The wheat samples, which were drawn directly from the trailers, came from agricultural holdings and grain elevators from various parts of the country. The samples were poured into plastic bags and analysed. The individual parameters for the samples of wheat and rye were determined as follows: moisture content was determined using NIR DA 7200 whole – grain analyser by Perten, test weight, falling number and odour. The research has shown that the moisture contents of individual samples do not differ substantially from each other. The wheat samples from northern Poland had the lowest average moisture value –12.6%. Differences in density of individual wheat samples differ from each other by over 4 kg/hl, whereas rye samples by over 3 kg/hl. Examined physicochemical properties in winter wheat and rye varieties coming from the northern and southern region of Poland met the requirements of the Polish norm. Having carried out a statistical analysis, no significant influence of cereal growing region on selected physicochemical properties of winter wheat and rye varieties has been proved.

Association Mapping of Starch Physicochemical Properties with Starch Biosynthesizing Genes in Waxy Rice (Oryza sativa L.)

2013 ◽  
Vol 61 (42) ◽  
pp. 10110-10117 ◽  
Author(s):  
Feifei Xu ◽  
Gan Zhang ◽  
Chuan Tong ◽  
Xiao Sun ◽  
Harold Corke ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Physicochemical Properties ◽  
Association Mapping ◽  
Oryza Sativa L ◽  
Waxy Rice
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