ArticleFood science and biotechnology2021
Physicochemical properties and freeze-thaw stability of rice flour blends among rice cultivars with different amylose contents.
Article in Food science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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2 citing papers in PubMed.
- Rice flour-based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour variety.Food science and biotechnology · 2025Article
- Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties.Foods (Basel, Switzerland) · 2023Article
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4 authors.
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Abstract
The effectiveness of the rice flour blends (RFB) for improving the processing suitability of Dodamssal rice flour (DD), a functional rice variety with a relatively high amylose and resistance starch content, was investigated. Physicochemical properties and freeze-thaw stability of RFB composed of DD and four rice flour (RF) samples with different amylose contents were measured at different DD ratios. DD, which has low swelling power and low pasting viscosity properties, has improved some quality in terms of physicochemical properties by blending with other RF. Especially, non-additive behavior was observed in the blend with Geonyang No.2 RF (GY), a medium waxy variety, due to water competition caused by the difference in pasting temperature. The syneresis of DD was reduced by blending with 75% Hanareum No. 4 RF, with a gradual reduction effect observed following a repeated freeze-thaw cycle. GY significantly improved the low freeze-thaw stability of DD with only a 25% blend. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-021-00989-7.
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