Improvement of structural, physicochemical, functional, and pasting properties and mass balance analysis of porous starch obtained from Indonesian local rice through microwave-assisted enzymatic hydrolysis | Synapse
April 1, 2026Sustainable Food Technology0 citationsOpen Access
Improvement of structural, physicochemical, functional, and pasting properties and mass balance analysis of porous starch obtained from Indonesian local rice through microwave-assisted enzymatic hydrolysis
The research aims to explore how microwave treatment and enzymatic hydrolysis influence rice starch characteristics.
Investigated the effects of microwave treatment on rice starch.
Conducted enzymatic hydrolysis to modify starch properties.
Analyzed the structural and physicochemical changes in the resulting porous starch.
Microwave-assisted enzymatic hydrolysis significantly improved the structural and functional properties of porous starch.
Physicochemical characteristics showed enhanced mass balance for the treated starch.
Resumen
This study aims to examine the impact of microwave treatment, enzymatic hydrolysis, and microwave-assisted enzymatic hydrolysis on the characteristics of porous rice starch.