Evaluation of the Effects of Hydrothermal Treatment on Rice Flour and Its Related Starch

Majzoobi, M, Pesaran, Y, Mesbahi, G and Farahnaky, A 2016, 'Evaluation of the Effects of Hydrothermal Treatment on Rice Flour and Its Related Starch', International Journal of Food Properties, vol. 19, no. 9, pp. 2135-2145.


Document type: Journal Article
Collection: Journal Articles

Title Evaluation of the Effects of Hydrothermal Treatment on Rice Flour and Its Related Starch
Author(s) Majzoobi, M
Pesaran, Y
Mesbahi, G
Farahnaky, A
Year 2016
Journal name International Journal of Food Properties
Volume number 19
Issue number 9
Start page 2135
End page 2145
Total pages 11
Publisher Taylor & Francis
Abstract The main aim of this research was to compare the effects of hydrothermal treatment on rice flour and its related rice starch. The treatment was performed at 120°C for 3 and 5 h. Scanning electron microscopy results showed that the proteins of hydrothermaled rice flour were denatured and formed clusters and the granules of hydrothermaled rice starch became aggregated and had an irregular surface. The treatment reduced water solubility and water absorption and decreased peak viscosity while increased pasting temperature. It increased the final visosity of modified rice flour while reduced the final viscosity of modified rice starch. Following hydrothermal treatment, the hardness and elasticity of the gels increased. The cohesiveness of rice flour gels decreased while that of the rice starch gels remained unchanged. This study showed how the hydrothermal treatment can have different effects on rice flour and its related rice starch. The effects of hydrothermal treatment on rice flour were stronger than rice starch. Increasing the treatment time from 3 to 5 h was more effective on rice starch.
Subject Food Processing
Keyword(s) Hydrothermal treatment
Rice flour
Rice starch
DOI - identifier 10.1080/10942912.2015.1110165
Copyright notice © Taylor & Francis Group, LLC
ISSN 1094-2912
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