Abstract：
:Proton transverse magnetization decay curves of rice flour starch-water samples were measured and analysed for the presence of four components in the relaxation curve. T2 values were interpreted on the basis of the diffusive and chemical exchange model that provided evidence for extra granular bulk water and three more water populations whose relaxation rate is governed by diffusive and chemical exchange with starch components. The analysis of relaxation data provided information on dynamics of water molecules as well as on the size and dispersion of diffusive domains. Furthermore, by measuring solid to liquid ratio, transverse and longitudinal relaxation curves of starch-water mixtures at increasing temperatures - from 20 to 77°C - swelling and gelatinisation processes were monitored.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ritota M,Gianferri R,Bucci R,Brosio Edoi
10.1016/j.foodchem.2008.01.048subject
Has Abstractpub_date
2008-09-01 00:00:00pages
14-22issue
1eissn
0308-8146issn
1873-7072pii
S0308-8146(08)00124-6journal_volume
110pub_type
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