Modification On The Physico-Chemical Properties Of Rice Flour
In this study, rice flour was dually-modified using a method that combined physical modification and enzyme modification, namely enzyme-debranching followed by heat-moisture treatment (HMT). For single modification, the rice flour had undergone HMT. The physicochemical properties and resistant starc...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2021
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| Online Access: | http://eprints.usm.my/51535/ http://eprints.usm.my/51535/1/HANIS%20BINTI%20MOHAMAD.pdf%20cut.pdf |
| _version_ | 1848882012589391872 |
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| author | Mohamad, Hanis |
| author_facet | Mohamad, Hanis |
| author_sort | Mohamad, Hanis |
| building | USM Institutional Repository |
| collection | Online Access |
| description | In this study, rice flour was dually-modified using a method that combined physical modification and enzyme modification, namely enzyme-debranching followed by heat-moisture treatment (HMT). For single modification, the rice flour had undergone HMT. The physicochemical properties and resistant starch content of the native and modified samples were investigated and compared. The results showed a significant reduction of amylose content along the treatment(s) used, with the native rice flour (NRF) having the highest amylose content (34.52%), followed by heat-moisture treated rice flour (HMF) (28.91%), and dual-modified rice flour (DMF) (20.82%). |
| first_indexed | 2025-11-15T18:28:09Z |
| format | Monograph |
| id | usm-51535 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:28:09Z |
| publishDate | 2021 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-515352022-02-15T08:29:53Z http://eprints.usm.my/51535/ Modification On The Physico-Chemical Properties Of Rice Flour Mohamad, Hanis TP1-1185 Chemical technology In this study, rice flour was dually-modified using a method that combined physical modification and enzyme modification, namely enzyme-debranching followed by heat-moisture treatment (HMT). For single modification, the rice flour had undergone HMT. The physicochemical properties and resistant starch content of the native and modified samples were investigated and compared. The results showed a significant reduction of amylose content along the treatment(s) used, with the native rice flour (NRF) having the highest amylose content (34.52%), followed by heat-moisture treated rice flour (HMF) (28.91%), and dual-modified rice flour (DMF) (20.82%). Universiti Sains Malaysia 2021 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/51535/1/HANIS%20BINTI%20MOHAMAD.pdf%20cut.pdf Mohamad, Hanis (2021) Modification On The Physico-Chemical Properties Of Rice Flour. Project Report. Universiti Sains Malaysia. (Submitted) |
| spellingShingle | TP1-1185 Chemical technology Mohamad, Hanis Modification On The Physico-Chemical Properties Of Rice Flour |
| title | Modification On The Physico-Chemical Properties Of Rice Flour |
| title_full | Modification On The Physico-Chemical Properties Of Rice Flour |
| title_fullStr | Modification On The Physico-Chemical Properties Of Rice Flour |
| title_full_unstemmed | Modification On The Physico-Chemical Properties Of Rice Flour |
| title_short | Modification On The Physico-Chemical Properties Of Rice Flour |
| title_sort | modification on the physico-chemical properties of rice flour |
| topic | TP1-1185 Chemical technology |
| url | http://eprints.usm.my/51535/ http://eprints.usm.my/51535/1/HANIS%20BINTI%20MOHAMAD.pdf%20cut.pdf |