Evaluation of the effects of hydrothermal treatment on rice flour and its related starch

Mahsa Majzoobi, Yasaman Pesaman, Gholamreza Mesbahi, Asgar Farahnaky

Research output: Contribution to journalArticle

3 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)2135-2145
Number of pages11
JournalInternational Journal of Food Properties
Volume19
Issue number9
Early online date2015
DOIs
Publication statusPublished - Sep 2016

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