Modification of Gelatinization Properties of Rice Flour by Heat-Treatment

Takahashi, Toru; Miura, Makoto; Ohisa, Naganori; Kobayashi, Shôichi

doi:10.1678/rheology.33.81

Cited by 20 publications

(12 citation statements)

References 11 publications

(6 reference statements)

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“…HMT starches have been evaluated in various food applications such as noodles, doughs, baked goods (e.g., breads and cakes), and pie fillings with mixed results (i.e., they exhibited both strengths and limitations), although they possess good potential to be used as unmodified thickeners in processed foods owing to their temperature, acid, and shear stability (Hoover 2010). Research efforts have subsequently focused on extending HMT processes to flours (Lu et al 1995;Shinoda et al 2002;Takahashi et al 2002Takahashi et al , 2003Takahashi et al , 2005a ) and/or whole grains or kernels (Takahashi et al 2005b;Wongsagonsup et al 2008;Sun et al 2013) to take them one step closer to the intended application (Yue et al 1999, Cham & Suwannaporn 2010, Chung et al 2012a, Kobayashi & Nakamura 2013, Onyango et al 2013, West et al 2013, Chung et al 2014. HMT flours and starches have also shown potential for use in thermoplastic materials and resins (Khamthong & Lumdubwong 2012) and films (Singh et al 2009, Zavareze et al 2012b).…”

Section: Alternative Hmt Processing Methodsmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

235

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Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

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Section: Alternative Hmt Processing Methodsmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

235

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“…Starch degradation to lower molecular weight chains may also occur, depending on the time/temperature applied in the process (Mahanta and Bhattacharya ; Takahashi et al . ). The amount of gelatinized starch is an indicator of the extent of the parboiling process, which depends on the in time and temperature used (Patindol et al .…”

Section: Resultsmentioning

confidence: 97%

“…Because of gelatinization during the heating/cooking process, starch granules irreversibly swell in the parboiled rice through water absorption and heating during soaking. Starch degradation to lower molecular weight chains may also occur, depending on the time/temperature applied in the process (Mahanta and Bhattacharya 1989;Takahashi et al 2005). The amount of gelatinized starch is an indicator of the extent of the parboiling process, which depends on the in time and temperature used (Patindol et al 2008;Oli (Islam et al 2002;Miah et al 2002b).…”

Section: MCmentioning

confidence: 99%

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Quantifying the Relationship between Rice Starch Gelatinization and Moisture‐Electrical Conductivity of Paddy during Soaking

Taghinezhad

Khoshtaghaza

Suzuki

et al. 2015

J Food Process Engineering

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This study formulates a mathematical relationship correlating the degree of starch gelatinization (DSG) of rice to the paddy moisture‐electrical conductivity (EC) of paddy water during the soaking portion of the parboiling process. DSG values of rice were measured using differential scanning calorimetry (DSC). Paddy was parboiled by soaking at 60, 65, 70 and 75C. At each temperature paddy samples were selected at five different soaking times. Optimum soaking times for 60, 65, 70 and 75C were determined to be 240, 180, 120 and 80 min, respectively. Paddy moisture (22.43–34.93%, wet basis), EC of paddy water (1.63–2.71 mS/cm) and DSG of rice (5.38–36.90%) increased with increasing temperature and soaking time. It was found that a linear relationship exists between DSG and EC, as well as between DSG and moisture content during soaking. EC of paddy water correlates well with DSG of rice during soaking. An online measurement system of paddy water EC was manufactured and evaluated. The relationship between DSG and EC can be utilized for quick and simple determination of DSG during soaking and eliminating the need for conventional chemical analysis. Practical Applications Parboiled rice enjoys high popularity because of its high nutritional content. The soaking stage is the most important stage of the parboiling process. Soaking conditions (temperature and time of soaking) largely determine the characteristics of the parboiled product and can be evaluated by DSG. Therefore, from an industrial point of view, it is important to apply the best processing conditions for parboiling rough rice. Hot soaking requires precise control because starch granules are gelatinized during soaking. Determination of DSG is commonly done by DSC instrument. This method is associated with high costs and cannot provide online data. Online measurement of EC values of paddy water during soaking can be used to easily and accurately predict the final time of the soaking stage. This study was developed as a quick and easy method for online determination of DSG values during soaking. The method presented here can be used for monitoring and controlling the soaking stage by measuring paddy water EC via an online system based on DSG values during soaking.

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“…Rice (Oryza sativa L.) is one of the most important food crops in the world [5] and is considered a major source of nutrients due to its daily intake [6,7,8]. This cereal is generally used in feeding after several post-harvest operations such as threshing, winnowing and milling [9]. The latter is a unitary processing operation which results in a loss of nutrients, in particular the mineral elements.…”

mentioning

confidence: 99%

Parboiling Cereals in Sub-Saharan Africa: Case of Rice

Sene¹

2017

JNHFS

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achieve food self-sufficiency. Through sustained competition, rich countries impose their products and consumption patterns, thus weakening local production and, in turn, the economies concerned. To cope with this situation, major efforts are being made to increase production. In this context, the State of Senegal has always supported the promotion of local cereals through the implementation of specifically dedicated programs (GOANA, rice self-sufficiency, etc.). The development of the agro-food sector has received particular attention in recent years, making it one of the most dynamic sectors of the country's economy.Cereals are the main staple foods in the Sahel countries and the world at large. Rice (Oryza sativa L.) is one of the most important food crops in the world [5] and is considered a major source of nutrients due to its daily intake [6,7,8]. This cereal is generally used in feeding after several post-harvest operations such as threshing, winnowing and milling [9]. The latter is a unitary processing operation which results in a loss of nutrients, in particular the mineral elements. Among the technologies developed to reduce nutrient losses during hulling, is parboiling. Rice parboiling consists a hydrothermal treatment of paddy rice followed by steaming and drying before milling [10,11]. It is the most important operation with the potential to improve the efficiency of milling and the economic value of paddy rice as well as the nutritional quality of the finished product.The aim of this bibliographic review is to present the current state of parboiling, with emphasis on technological and physicochemical characteristics, the influence of certain factors on quality of rice parboiling, its impact on rice quality and nutritional contributions. MethodologyWe have used the search engines:The Google scholar database, a direct science on the key words "paddy rice and parboiling, parboiling and technological and physicochemical characteristics, parboiling and influence of certain factors on the quality and parboiling and its nutritional intakes" AbstractIn order to combat food insecurity and ensure food selfsufficiency, Senegal and most of the countries of sub-Saharan Africa have chosen to transform their local products into the agricultural food sector. Parboiling is one of the responses to this food insecurity. It is a post-harvest operation which results in physico-chemical and organoleptic modifications that are advantageous from the nutritional and economic point of view. This work, based on a through and up-todate documentary review, aims to make the genesis of the improved parboiling method of paddy rice by focusing on the technological and physico-chemical characteristics, the influence of certain factors on quality of rice parboiling, its impact and nutritional intakes.

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Modification of Gelatinization Properties of Rice Flour by Heat-Treatment

Cited by 20 publications

References 11 publications

Physical Modification of Food Starch Functionalities

Physical Modification of Food Starch Functionalities

Quantifying the Relationship between Rice Starch Gelatinization and Moisture‐Electrical Conductivity of Paddy during Soaking

Parboiling Cereals in Sub-Saharan Africa: Case of Rice

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