Publications by authors named "Maria A Loubes"
The effects of rotational speed and milling time on pasting profile, particle size and morphology, damaged starch and gelatinization enthalpy of modified rice flours were analysed by response surface methodology to investigate the relationships among functional attributes and starch structure. Morphological changes were corroborated by scanning electron microscopy. Peak time (Pt), pasting temperature (PT), peak and final viscosities from rapid visco-analysis showed a significant decrease with increasing of milling severity.
View Article and Find Full Text PDFArticle Synopsis
- A new rice processing method using hydration, tempering, and heating was developed as an alternative to traditional parboiling with steam, focusing on factors like temperature, tempering, and heating time.
- The optimal results included a maximum gelatinization degree of 37.0% and milling yield of 67.7%, achieved at a temperature of 84°C with specific tempering and heating durations.
- This method not only improves nutritional value by increasing riboflavin and calcium but also creates a rice product that is less hard and sticky compared to traditional methods, offering more choices for consumers.