Improving Physicochemical and Nutritional Attributes of Rice Starch Through Green Modification Techniques

Improving Physicochemical and Nutritional Attributes of Rice Starch Through Green Modification Techniques Publisher Pubmed

Rostamabadi H¹ ; Yildirimyalcin M² ; Demirkesen I³ ; Toker OS⁴ ; Colussia R⁵ ; Do Nascimentob LA⁶ ; Sahin S⁷ ; Falsafi SR⁸

Show Affiliations

1. Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
2. Istanbul Aydin University, Engineering Faculty, Food Engineering Department, Istanbul, 34295, Turkey
3. Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
4. Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Istanbul, 34210, Turkey
5. Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, Pelotas, University Campus, s/n, Pelotas, 96010-900, RS, Brazil
6. Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, University Campus, s/n, Pelotas, 96010-900, RS, Brazil
7. Faculty of Engineering, Chemical Engineering Department, Division of Unit Operations and Thermodynamics, Istanbul University-Cerrahpasa, Avcilar, Istanbul, 34320, Turkey
8. Food Science and Technology Division, Agricultural Engineering Research Department, Safiabad Agricultural and Natural Resources Research and Education Center, (AREEO), Dezful, Iran

Source: Food Chemistry Published:2024

Abstract

Rice, has long been an inseparable part of the human diet all over the world. As one of the most rapidly growing crops, rice has played a key role in securing the food chain of low-income food-deficit countries. Starch is the main component in rice granules which other than its nutritional essence, plays a key role in defining the physicochemical attributes of rice-based products. However, rice starch suffers from weak techno-functional characteristics (e.g., retrogradability of pastes, opacity of gels, and low shear/temperature resistibility. Green modification techniques (i.e. Non-thermal methods, Novel thermal (e.g., microwave, and ohmic heating) and enzymatic approaches) were shown to be potent tools in modifying rice starch characteristics without the exertion of unfavorable chemical reagents. This study corroborated the potential of green techniques for rice starch modification and provided deep insight for their further application instead of unsafe chemical methods. © 2023

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Hadis Rostamabadi (9)

Style	Citing Format
MLA	Rostamabadi H, et al.. "Improving Physicochemical and Nutritional Attributes of Rice Starch Through Green Modification Techniques." Food Chemistry, vol. 458, no. , 2024, pp. -.
APA	Rostamabadi H, Yildirimyalcin M, Demirkesen I, Toker OS, Colussia R, Do Nascimentob LA, Sahin S, Falsafi SR (2024). Improving Physicochemical and Nutritional Attributes of Rice Starch Through Green Modification Techniques. Food Chemistry, 458(), -.
Chicago	Rostamabadi H, Yildirimyalcin M, Demirkesen I, Toker OS, Colussia R, Do Nascimentob LA, Sahin S, Falsafi SR. "Improving Physicochemical and Nutritional Attributes of Rice Starch Through Green Modification Techniques." Food Chemistry 458, no. (2024): -.
Harvard	Rostamabadi H et al. (2024) 'Improving Physicochemical and Nutritional Attributes of Rice Starch Through Green Modification Techniques', Food Chemistry, 458(), pp. -.
Vancouver	Rostamabadi H, Yildirimyalcin M, Demirkesen I, Toker OS, Colussia R, Do Nascimentob LA, et al.. Improving Physicochemical and Nutritional Attributes of Rice Starch Through Green Modification Techniques. Food Chemistry. 2024;458():-.
BibTex	@article{ author = {Rostamabadi H and Yildirimyalcin M and Demirkesen I and Toker OS and Colussia R and Do Nascimentob LA and Sahin S and Falsafi SR}, title = {Improving Physicochemical and Nutritional Attributes of Rice Starch Through Green Modification Techniques}, journal = {Food Chemistry}, volume = {458}, number = {}, pages = {-}, year = {2024} }
RIS	TY - JOUR AU - Rostamabadi H AU - Yildirimyalcin M AU - Demirkesen I AU - Toker OS AU - Colussia R AU - Do Nascimentob LA AU - Sahin S AU - Falsafi SR TI - Improving Physicochemical and Nutritional Attributes of Rice Starch Through Green Modification Techniques JO - Food Chemistry VL - 458 IS - SP - EP - PY - 2024 ER -

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