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Full-Text Articles in Food Chemistry
High Protein Rice Flour In The Development Of Gluten Free Pasta, Ana Isabel Serrano Marana
High Protein Rice Flour In The Development Of Gluten Free Pasta, Ana Isabel Serrano Marana
LSU Master's Theses
Cahokia Rice is a biofortified high protein (10-12%) variety of rice. This rice has been evaluated and studied to create gluten-free products like cakes, muffins, and bread. This study was aimed to develop and analyze a gluten-free pasta using this high protein rice. Different pasta made with high-protein-white-rice-flour (HPWRP), high-protein-brown-rice flour (HPBRP), commercial-white-rice flour (CWRP), commercial-brown-rice flour (CBRP), and wheat-pasta (WP) as control were prepared and dried.
The cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity and cooking loss. Physical properties such as color and texture (firmness, compression energy, and work of …
Development Of Pudding And Gravy With Rice Starch, Stearic Acid And Lysine, Andrea Suazo Rosales
Development Of Pudding And Gravy With Rice Starch, Stearic Acid And Lysine, Andrea Suazo Rosales
LSU Master's Theses
Starch is a common ingredient used in the food industry for many products. This study was focused on developing products (gravy and pudding) with a clean label starch. The clean label starch was prepared with rice starch, 1% stearic acid, and 6% lysine, which was gelatinized, freeze-dried, and grinded. Both products were made with three different starch types: rice starch, commercial modified starch, and clean label starch. These starches were analyzed with DSC, SEM, Megazyme Amylose/Amylopectin kit, and RVA. With the results from the RVA, SEM, and DCS it is inferred that the freeze-drying process has altered the structure of …