Teor de amido resistente e perfil de textura de amidos de arroz com diferentes níveis de amilose modificados hidrotermicamente

Abstract

The objective of this research was to determine the influence of annealing on the resistant starch content and gel texture of the rice starches with different amylose contents. For hydrothermal modification of the rice starches, the samples were treated with excess water in a water bath for 16 hours in temperatures of 45, 50 and 55 °C. The annealed starches presented higher resistant starch content compared to the native starch, but there was no significant difference between the starches treated with different temperatures. The high amylose rice starch showed higher gel hardness, springiness and gummosis and smaller gel cohesiveness as compared with the medium and low amylose starches. The annealing also increased the gel hardness and gummosis of the medium and high amylose starches.