Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties

Abstract

The effect of particle size reduction on the pasting properties of rice, wheat, corn (maize), potato, sweet potato, and cassava starches was elucidated. Before pulverizing, the mean particle size and the pasting properties of the starches differed by crop. With increased pulverizing, the mean particle size decreased in all flours (to＜10 μm) and the pasting properties converged. Commercial flours containing the larger starch granules have the higher starch damage after pulverization.

Jet milling effect on wheat flour characteristics and starch hydrolysis

“…Peak viscosity, which had a negative correlation with feedback (r=−0.9596, P<0.05), was significantly reduced (control>F1>F2>F3), likewise breakdown viscosity To, gelatinization onset; Tp, peak temperature; Tc, conclusion temperature, Tp-To, gelatinization range, ΔH, enthalpy and PHI, peak high index and total setback. It has been reported that peak viscosity was affected linearly by percentage of damaged starch (Hasjim et al 2013;Hossen et al 2011b), which agrees with results of the present study, although a non-significant negative correlation was found between peak viscosity and damaged starch content (r=−0.9132, P>0.05). Hossen et al (2011a) reported that peak viscosity was almost constant for dry jet milled rice flour with d50>50 μm but decreased gradually at lower mean size, and dramatically at d50<10 μm.…”

“…Therefore, reduced peak viscosities of the processed flours indicated that smaller particles are more resistant to swelling or required longer periods and RVA measurements are affected at those levels of particle size. Hossen et al (2011b) suggested that after pulverization, peak and final viscosities of all flours (rice, wheat, corn maize, potato, sweet potato, cassava) decreased. Final viscosity and setback were progressively reduced according to the intensity of the jet milling treatment.…”

Ultra-fine Pulverization of Rice: Effects on Hydration Properties and Enzymatic Hydrolysis

“…As the per capita consumption of rice has been falling in Japan in recent years [4], new uses of rice flour in foods could maintain production. Pulverization could achieve this, as it affects physicochemical properties such as pasting properties, starch damage, hydration properties, flowability, and bulk density [5][6][7][8][9]. Ultra-fine pulverization may allow novel uses of rice flour, however flours with a mean size of <10 μm have not found practical applications yet because their merits have not been clarified.…”

Functional Properties of Submicron‐Scale Rice Flour Produced by Wet Media Grinding

“…The micronization and hence both the reduction of particle size and increase of starch damage result in decreases in viscosity, gelatinization temperature, and gelatinization enthalpy and in increases in water solubility and digestibility (Han et al 2007;Kim et al 2011;Hossen et al 2011aHossen et al , 2011bHossen et al , 2013Hasjim et al 2012). The micronization and hence both the reduction of particle size and increase of starch damage result in decreases in viscosity, gelatinization temperature, and gelatinization enthalpy and in increases in water solubility and digestibility (Han et al 2007;Kim et al 2011;Hossen et al 2011aHossen et al , 2011bHossen et al , 2013Hasjim et al 2012).…”

“…documented. The micronization and hence both the reduction of particle size and increase of starch damage result in decreases in viscosity, gelatinization temperature, and gelatinization enthalpy and in increases in water solubility and digestibility (Han et al 2007;Kim et al 2011;Hossen et al 2011aHossen et al , 2011bHossen et al , 2013Hasjim et al 2012). The particle size heterogeneity influences the hydrolysis and hydration properties of rice flour, and further size reduction below a critical size (<80 µm fraction) strengthened effects on structural changes in grain components (de la Hera et al 2013).…”