Increasing the Enzymatic Extraction Yield of Commercial Rice Flour

  • Roodt Araújo


There has been increased use of rice products as ingredients in gels, puddings, ice creams, and baby formulas because of their nutrition, hypoallergenicity, colorlessness, and bland taste properties. However, there are drawbacks because of the variability in rice quality. Protein denaturation during rice drying, milling, storage, and processing can lead to different functional manifestation in foods