Rice starch modification by thermal treatments with avocado oil: Autoclave versus microwave methods

Frasson, Sabrina Feksa; Colussi, Rosana; Hackbart, Helen Cristina dos Santos; Borges, Caroline Dellinghausen; Flores, Wladimir Hernandez; Mendonça, Carla Rosane Barboza

doi:10.1016/j.ijbiomac.2024.131426

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.131426

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Rice starch modification by thermal treatments with avocado oil: Autoclave versus microwave methods

Sabrina Feksa Frasson,

Rosana Colussi,

Helen Cristina dos Santos Hackbart

et al.

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Cited by 2 publications

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The interaction between maize resistant starch III and Bifidobacterium adolescentis during in vitro fermentation

Zhao,

Jia,

Zhao

et al. 2025

Food Chemistry

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The interaction between maize resistant starch III and Bifidobacterium adolescentis during in vitro fermentation

Zhao,

Jia,

Zhao

et al. 2025

Food Chemistry

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Avocado oil used to modify rice starch and prepare gluten‐free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations

Nunes,

Frasson,

Zimmer

et al. 2024

Int J of Food Sci Tech

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SummaryThis study aimed to use modified rice starch by heat‐moisture treatment with avocado oil (AO) in gluten‐free cakes. Four cake formulations were prepared with native or modified rice starch with AO or soybean oil (control). The cake's sensory, microbiological, technological, nutritional, and bioactive compound characteristics were analysed. All formulations were sensorily acceptable (acceptance index: 72.44% to 79.44%) and microbiologically safe. The cake formulated with modified starch and AO exhibited the best textural properties, softness, and colour, and demonstrated the lowest in vitro digestibility (81.52 ± 2.75%) and glycaemic index (88.04 ± 3.83). AO resulted in higher levels of phenolic compounds in the cake (112.91 ± 1.8 to 237.38 ± 4.1 mg EAG.100 g−1). The use of modified rice starch and AO showed greater potential in the application of gluten‐free cake than those with native starch, resulting in improved product characteristics and good technological and sensory properties. It has also become a promising alternative in gluten‐free food products.

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Rice starch modification by thermal treatments with avocado oil: Autoclave versus microwave methods

Cited by 2 publications

References 29 publications

The interaction between maize resistant starch III and Bifidobacterium adolescentis during in vitro fermentation

The interaction between maize resistant starch III and Bifidobacterium adolescentis during in vitro fermentation

Avocado oil used to modify rice starch and prepare gluten‐free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations

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