Setyawati, Yohana Dwi, Ahsan, Siti Faika, Lu Ki Ong, ., Soetaredjo, Felycia Edi, Ismadji, Suryadi and Yi-Hsu, Ju (2016) Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose. Food Chemistry, 203. pp. 158-164. ISSN 0308-8146
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Abstract
In this study, a modified aqueous leaching method by complex formation of amylose with glycerol was employed for reducing the amylose content of starch in broken white rice to less than 2%, so that the resulting starch can be classified to that of glutinous rice flour. By employing ultrasonication in alkaline condition, extraction of amylose could be performed by washing at lower temperature in shorter time compared to the existing aqueous leaching method. The effects of glycerol concentration, alkali concen- tration, ultrasonication and treatment time on the amylose content of the treated starch were systemat- ically investigated. Under optimum condition, amylose content of broken white rice starch can be reduced from 27.27% to 1.43% with a yield of 80.42%. The changes in the physicochemical properties of the rice flour before and after treatment were studied
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Amylopectin Amylose Broken rice Glutinous rice flour Glycerol Ultrasonication |
| Subjects: | Engineering > Chemical Engineering |
| Divisions: | Faculty of Engineering > Chemical Engineering Study Program |
| Depositing User: | Suryadi. Ismadji |
| Date Deposited: | 24 May 2017 10:19 |
| Last Modified: | 19 Jul 2018 08:54 |
| URI: | http://repository.ukwms.ac.id/id/eprint/10787 |
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