Pasting, Thermal and Gel Texture Properties of Three Varieties of Nigeria Rice Flours and Starches
Pasting, Thermal and Gel Texture Properties of Three Varieties of Nigeria Rice Flours and Starches
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尼日利亚三种米粉和淀粉的糊化、热质和凝胶质构特性
DOI：
10.9734/bjast/2014/12273
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
K. Adeniyi
中科院分区：
文献类型：
--
作者：
O. Odejobi;M. M. Ige;K. Adeniyi
以尼日利亚3个水稻品种CISADANE（Faro 51）、OS 6（Faro 11）和NERICA 19为原料，采用差示扫描量热仪（DSC）和快速粘度分析仪（RVA）分别测定其热特性和糊化特性，并采用紫外可见分光光度计测定其凝胶质构特性的透光率。结果表明，CISADANE（Faro51）的玻璃化转变温度（Tg）最高（222 ℃），OS 6（Faro11）的玻璃化转变温度与CISADANE（Faro51）的玻璃化转变温度（Tg）相近，OS的熔点（MP）最高
Flours and starches from three Nigeria rice varieties CISADANE (Faro51), OS 6(Faro11) and NERICA 19 were evaluated for their pasting , thermal and gel texture properties.Their thermal properties were evaluatedwith Differential Scanning Calorimeter (DSC) and pasting properties were obtained using a Rapid Viscography Analyser (RVA).Light transmittance of their geltextural properties w as determined using UV-vis spectrophotometer. The results showed that Glasstransition temperature (Tg) was highest in CISADANE (Faro51)(222∫C) and almost the same in OS6 (Faro11).Melting point (MP) temperature was highest for OS