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This study examined the effects of mixtures of frontiere brown rice flour (HPBRF), tapioca flour (TF), and potato starch (PS) on pasting, thermal, and rheological properties in aqueous systems. Proximate analysis found HPBRF had higher protein and smaller particles than TF and PS. Pasting properties were measured, finding that mixtures of HPBRF and PS decreased peak viscosity and breakdown viscosity compared to PS alone. Differential scanning calorimetry showed the ternary mixture decreased retrogradation p
- Author
- Richard Westston
- Language
- EN