Abstract
The objective of this study was to evaluate the modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis. In vitro digestibility and the morphological, structural, functional, thermal, textural and rheological properties of red rice starch were evaluated. The starch submitted to autoclave (A3) obtained the highest hydrolysis yield (37.66 %) after 300 min. The morphological analysis showed that for the native starch, the granules presented a polyhedral shape and increased in diameter (2.36–394.12 μm) due to hydrothermal pre-treatments. α-Amylase (9 U mg−1) from Aspergillus oryzae modified the structure of red rice starch, presenting technological properties different from native starch. X-ray diffraction (XDR) were altered after the starch granules were cooked, showing a rupture in the amylose and amylopectin molecules, which justifies the greater absorption capacity of oil and milk. Cohesiveness, adhesiveness and apparent viscosity decreased according to HPT temperature and pressure, as well as α-amylase action.
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