In:
Crystals, MDPI AG, Vol. 12, No. 5 ( 2022-05-12), p. 689-
Kurzfassung:
Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of instant porridge prepared from this flour was investigated. Results showed that the shapes of starch granules of pre-gelatinized adlay flour started to disappear at a temperature of 80 °C. However, the crystallinity of the flour gelatinized at 60 °C was higher than that of flours gelatinized at other temperatures. The treatment increased water absorption, water solubility, and swelling power of pre-gelatinized adlay flour. It changed the pasting properties of pre-gelatinized adlay flour and decreased the lightness of pre-gelatinized adlay flour. Overall, the panelists preferred the instant porridge made from pre-gelatinized adlay flour prepared from 100 °C
Materialart:
Online-Ressource
ISSN:
2073-4352
DOI:
10.3390/cryst12050689
Sprache:
Englisch
Verlag:
MDPI AG
Publikationsdatum:
2022
ZDB Id:
2661516-2