Changes in Some Physicochemical Properties of Tapioca and Glutinous Rice Starches after Microwave Heating

Authors

  • Woatthichai Narkrungsa Department of Agriculture Industry, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, KMITL Bangkok 10520, Thailand.

Keywords:

starch, physicochemical, glutinous rice, tapioca, microwave, heating

Abstract

Changes of some physicochemical properties of tapioca and glutinous rice starches were studied after heating with microwave at 2450 MHz at various times (0,3.5,8.5 and 10 min) and various initial moisture contents (13,15,20,25 and 27%) in a stainless steel tray (27x30 cm2) with 10 mm height of the samples. By comparison with their native starches, the shearing stability and the freeze-thaw stability of the microwaved starches were decreased with increasing heating time and decreasing initial moisture content. The water absorption index was increased with increased heating time and ing increasing initial moisture content.

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Published

1996-12-31

How to Cite

Woatthichai Narkrungsa. 1996. “Changes in Some Physicochemical Properties of Tapioca and Glutinous Rice Starches After Microwave Heating”. Agriculture and Natural Resources 30 (4). Bangkok, Thailand:532-38. https://li01.tci-thaijo.org/index.php/anres/article/view/241206.

Issue

Vol. 30 No. 4 (1996): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.