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Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking

✍ Scribed by Kyoko Ohishi; Midori Kasai; Atsuko Shimada; Keiko Hatae

Book ID
116488192
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
309 KB
Volume
40
Category
Article
ISSN
0963-9969

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Gelatinization and pasting properties of
Gelatinization and pasting properties of rice starch modified with 2-octen-1-ylsuccinic anhydride
✍ Shih, Fred F. ;Daigle, Kim W. πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 149 KB

## Abstract Rice starch was modified with various levels of 2‐octen‐1‐ylsuccinic anhydride (OSA). Treatments with OSA at 3, 5, and 10% resulted in starch derivatives with 0.016, 0.033, and 0.070 degrees of substitution (DS( respectively. Thermovisco properties of the derivatives were investigated b