Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch |
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| Authors: | Wenping Ding Yuehui Wang Wei Zhang Yongcheng Shi Donghai Wang |
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| Affiliation: | 1. Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China;2. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA;3. Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS, USA |
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| Abstract: | The effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch was investigated. Results showed that ozone treatment increased the pasting viscosity of waxy rice flour. Compared with untreated waxy rice flour, the peak viscosities of waxy rice flour for 0.5, 1 and 2 h of ozone treatments were increased by 27.4%, 32.8% and 45.5%, respectively. The alpha‐amylase in waxy rice flour was inactivated during the treatment. The gelatinisation temperature and enthalpy of waxy rice flour were kept unchanged after the treatment. For waxy rice starch, pasting viscosity, swelling power and molecular weight were increased after 0.5 h of treatment, but decreased as treatment time extended. The ozone treatment decreased gelatinisation temperature and enthalpy of waxy rice starch. |
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| Keywords: | Flour ozonation physicochemical properties starch waxy rice |
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