Tailoring the rice starch for the application in food sector by different processes
Rice starch is of great importance due to its extensive use in the food industry. The main component of rice starch is carbohydrates with minute amounts of lipids and proteins. Due to the diverse aspects of native rice starch, there’s a need to improve the characteristics of rice starch to use them...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2025-09-01
|
| Series: | Food Physics |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2950069924000380 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846145864224997376 |
|---|---|
| author | Saadia Zainab Xianqing Zhou Yurong Zhang Saira Tanweer Tariq Mehmood |
| author_facet | Saadia Zainab Xianqing Zhou Yurong Zhang Saira Tanweer Tariq Mehmood |
| author_sort | Saadia Zainab |
| collection | DOAJ |
| description | Rice starch is of great importance due to its extensive use in the food industry. The main component of rice starch is carbohydrates with minute amounts of lipids and proteins. Due to the diverse aspects of native rice starch, there’s a need to improve the characteristics of rice starch to use them easily in the food sector. Many rice starch characteristics can be improved through different processes among which some of the improved properties are paste clarity, solubility, swelling power, gelatinization, retrogradation, starch structure, and rheology. These improvements can be done through physical modifications, chemical modifications, and emerging approaches. After modifications, the usage of rice starch in the food items can be efficiently increased. This paper mainly aims at the basic properties and their improvements through modifications making them applicable in the food sector. In short, the main properties of rice starch which can be improved through modification and its application in the food sector are explained in detail. |
| format | Article |
| id | doaj-art-0f15271ce10048c6b0e5bac4d10f28f9 |
| institution | Kabale University |
| issn | 2950-0699 |
| language | English |
| publishDate | 2025-09-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Food Physics |
| spelling | doaj-art-0f15271ce10048c6b0e5bac4d10f28f92024-12-02T05:07:19ZengKeAi Communications Co., Ltd.Food Physics2950-06992025-09-012100044Tailoring the rice starch for the application in food sector by different processesSaadia Zainab0Xianqing Zhou1Yurong Zhang2Saira Tanweer3Tariq Mehmood4College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China; Corresponding authors.College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China; Corresponding authors.College of Food Science and Engineering, Henan University of Technology, Zhengzhou, ChinaDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, PakistanInstitute of Food Science and Technology, Faculty of Food, Health Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, PakistanRice starch is of great importance due to its extensive use in the food industry. The main component of rice starch is carbohydrates with minute amounts of lipids and proteins. Due to the diverse aspects of native rice starch, there’s a need to improve the characteristics of rice starch to use them easily in the food sector. Many rice starch characteristics can be improved through different processes among which some of the improved properties are paste clarity, solubility, swelling power, gelatinization, retrogradation, starch structure, and rheology. These improvements can be done through physical modifications, chemical modifications, and emerging approaches. After modifications, the usage of rice starch in the food items can be efficiently increased. This paper mainly aims at the basic properties and their improvements through modifications making them applicable in the food sector. In short, the main properties of rice starch which can be improved through modification and its application in the food sector are explained in detail.http://www.sciencedirect.com/science/article/pii/S2950069924000380Rice starchProcessesModificationsApplications |
| spellingShingle | Saadia Zainab Xianqing Zhou Yurong Zhang Saira Tanweer Tariq Mehmood Tailoring the rice starch for the application in food sector by different processes Food Physics Rice starch Processes Modifications Applications |
| title | Tailoring the rice starch for the application in food sector by different processes |
| title_full | Tailoring the rice starch for the application in food sector by different processes |
| title_fullStr | Tailoring the rice starch for the application in food sector by different processes |
| title_full_unstemmed | Tailoring the rice starch for the application in food sector by different processes |
| title_short | Tailoring the rice starch for the application in food sector by different processes |
| title_sort | tailoring the rice starch for the application in food sector by different processes |
| topic | Rice starch Processes Modifications Applications |
| url | http://www.sciencedirect.com/science/article/pii/S2950069924000380 |
| work_keys_str_mv | AT saadiazainab tailoringthericestarchfortheapplicationinfoodsectorbydifferentprocesses AT xianqingzhou tailoringthericestarchfortheapplicationinfoodsectorbydifferentprocesses AT yurongzhang tailoringthericestarchfortheapplicationinfoodsectorbydifferentprocesses AT sairatanweer tailoringthericestarchfortheapplicationinfoodsectorbydifferentprocesses AT tariqmehmood tailoringthericestarchfortheapplicationinfoodsectorbydifferentprocesses |