Rice, one of the most widely consumed staple foods globally, relies on amylose content for its quality, impacting cooking, digestibility, and health properties. Conventional amylose determination methods are time-consuming and involve complex chemical treatments. Thus, there is growing interest in rapid, non-destructive techniques for food quality control. This study explores the potential of laser photoacoustic spectroscopy (LPAS) for predicting amylose content in rice flour.
Exploring the potential of laser photoacoustic spectroscopy (LPAS) for predicting amylose content in rice flour
Florinda Artuso
;Luca Fiorani;Isabella Giardina;Massimo Francucci;Antonia Lai;Ivano Menicucci;Marcello Nuvoli;Fabio Pollastrone
2024-01-01
Abstract
Rice, one of the most widely consumed staple foods globally, relies on amylose content for its quality, impacting cooking, digestibility, and health properties. Conventional amylose determination methods are time-consuming and involve complex chemical treatments. Thus, there is growing interest in rapid, non-destructive techniques for food quality control. This study explores the potential of laser photoacoustic spectroscopy (LPAS) for predicting amylose content in rice flour.File in questo prodotto:
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