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What is High-Pressure Effects on Basmati Rice Flour about?

This study examined the rheological, thermal, and structural changes in Basmati rice flour dispersions treated with high pressure. Rice flour dispersions were treated with pressures between 350-650 MPa, with flour-to-water ratios of 1:5, 1:3, and 1:2, and holding times of 7.5-15 minutes. The study found that mechanical strength and viscosity of treated dispersions increased with higher pressure and flour concentration. Differential scanning calorimetry showed that gelatinization temperature and enthalpy dec

Author

Penina Tarigan

Language

EN