Nutritional and Physicochemical Characterisation of Italian Rice Flours and Starches

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概要

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• Six Japonica and three Indica rice samples were considered in this study. Total amino acid composition and protein digestibility were studied in relation to protein component while, amylose content, resistant and damaged starch were considered to assess starch characteristics. Results showed a comparable amino acid pattern and carbohydrate but different protein and starch digestibility. Due to the different botanical origin of samples, the amylose content raged between 15.5 and 25.2 g/100 g d. b. to whom corresponded a wide range of pasting temperatures determined by means of Differential Scanning Calorimetry. Principal Component Analysis, used to perform an exploratory data analysis, evidenced the contribution of some amino acids in recognising samples and this evidence could be usefully employed in breeding programs.

• 2009-09-01

著者

• ACQUISTUCCI Rita

  National Institute for Food and Nutrition Research

• FRANCISCI Roberta

  National Institute for Food and Nutrition Research

• BUCCI Remo

  Department of Chemistry, University of Rome "La Sapienza"

• RITOTA Mena

  Department of Chemistry, University of Rome "La Sapienza"

• MAZZINI Flavio

  Ente. Nazionale Risi

• Bucci Remo

  Department Of Chemistry University Of Rome "la Sapienza

• Ritota Mena

  Department Of Chemistry University Of Rome "la Sapienza

関連論文

• Nutritional and Physicochemical Characterisation of Italian Rice Flours and Starches

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