Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour |
| |
| Affiliation: | 1. Food Science and Technology Program, Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA;2. Dale Bumpers National Rice Research Center, Agricultural Research Service, United States Department of Agriculture, 2890 Hwy 130 E., Stuttgart, AR 72160, USA;1. Department of Food Science and Technology, Federal University of Technology Minna, Nigeria;2. National Cereals Research Institute (NCRI), Badeggi, Bida, Niger State, Nigeria;1. Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street, 30-149 Krakow, Poland;2. Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture, Balicka 122 Street, 30-149 Krakow, Poland;3. Department of Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture, Balicka 122 Street, 30-149 Krakow, Poland;1. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China;2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China;2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China;3. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China |
| |
| Abstract: | Effects of hydrothermal treatment on the pasting, thermal and hydration properties of rice flour prepared from three Indica varieties of milled rice Taichung Sen Glutinous (TCSW) 1, Taichung Sen (TCS) 10, and TCS 17], which contained 1.2, 17.9 and 28.8% amylose, were studied. Three hydrothermally-treated factors, soaking time, steaming temperature and steaming time were investigated. From the statistical results of an experimental design of L27 orthogonal array, the soaking time is a significant factor that affects the pasting properties of three varieties of rice with various degrees of influence. However, the increase of pasting temperature, reduction of peak viscosity and elevation of final viscosity were investigated for all treated non-waxy rice and resulted in the reduction of its breakdown and total setback. The differences of pasting and hydration properties of treated rice flour were attributed to the changes of rigidity of starch granules under treatment. The results of DSC showed that the degree of gelatinization was higher in waxy rice than in non-waxy rice when subjected to the same hydrothermal conditions. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
