Modification On The Physico-Chemical Properties Of Rice Flour

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dc.contributor.authorMohamad, Hanis
dc.date.accessioned2022-02-15T08:17:13Z
dc.date.available2022-02-15T08:17:13Z
dc.date.issued2021
dc.description.abstractIn 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%).en_US
dc.identifier.urihttp://hdl.handle.net/123456789/14670
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectModification On The Physico-Chemical Propertiesen_US
dc.subjectRice Flouren_US
dc.titleModification On The Physico-Chemical Properties Of Rice Flouren_US
dc.typeOtheren_US
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