Physical, cooking and thermal properties of African rice (Oryza glaberrima) and its starch digestibility in vitro
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- 作者：Joseph Gayina ; jgayin@uoguelph.ca" class="auth_mail" title="E-mail the corresponding author ; El-Sayed M. Abdel-Aalb ; elsayed.abdelaal@agr.gc.ca" class="auth_mail" title="E-mail the corresponding author ; John Manfulc ; J.Manful@cgiar.org" class="auth_mail" title="E-mail the corresponding author ; Eric Bertoftd ; eric.bertoft@abo.fi" class="auth_mail" title="E-mail the corresponding author ; Massimo Marconea ; mmarcone@uoguelph.ca" class="auth_mail" title="E-mail the corresponding author ; Sanaa Ragaeea ; sragaee@uoguelph.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Amylose ; Texture ; Pasting ; African rice ; Glycemic index
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：481-487
- 全文大小：258 K
文摘
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Cooking quality and in-vitro digestibility of African rice samples were examined.
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African rice accessions have medium shape, high protein and high amylose content.
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Texture of cooked African rice kernels was influenced by its high amylose content.
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Expected glycemic indices of coked African and Asian rice kernels were different.