Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour.
Ultrason Sonochem
; 109: 106977, 2024 Oct.
Article
em En
| MEDLINE
| ID: mdl-39088989
ABSTRACT
This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0-15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Reologia
/
Oryza
/
Farinha
Idioma:
En
Revista:
Ultrason Sonochem
Ano de publicação:
2024
Tipo de documento:
Article