Effects of pressure-cooking and freeze-drying on the quality and functionality of instant black rice: Starch crystallinity, bioactive properties, and digestibility
Saranya Suwanangul, Natthakan Rungraeng, Suphat Phongthai, Ri Chen, Harold Corke, Yongfeng Ai, Yikai Ren, Sukanya Tastub, Waraporn Sorndech, Phanthipha Laosam, Rayudika Aprilia Patindra Purba, Supaluck Kraithong, Papungkorn Sangsawad
Topics & Concepts
StarchCrystallinityFood scienceInstantBlack riceResistant starchAmyloseStarch gelatinizationChemistryAmylopectinDifferential scanning calorimetryRaw materialOrganic chemistryCrystallographyPhysicsThermodynamicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyGABA and Rice Research