Amylose-lipid comples formation druing cooking of rice flour

摘要

The effects of cooking rice four in the presence of myristic, palmitic and stearic acid on amylose-lipid complex formation, water solubility and pasting properties were studied. Different fatty acids were addd to rice flour, at 1.5, 3.0 and 4.5/100 levles, and cooked in Visco-amylograph at 95 deg C for 30, 60 and 90 min. Amylose-lipid complex formation increased and water-solubility decreased with the increase in levels of all the fatty acids in rice paste cooked for 30-90 min. Complexing of amylose with all the fatty acids increased with the increase in cooking time.