On the roles of protein and starch in the aging of non-waxy rice flour

Teo, Chin Hai

doi:10.1016/s0308-8146(99)00271-x

Cited by 120 publications

(84 citation statements)

References 23 publications

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“…This indicated the shear thinning behavior of the intact starch granule, which still remained after alkali or protease treatment. The G 0 of Alkali RF when cooling was slightly higher than Protease-RF because less surface protein caused higher swelling power and more starch recrystallization after cooling [25] (Fig. 2c).…”

Section: Rheological Propertiesmentioning

confidence: 97%

Physicochemical properties of protease‐treated rice flour

et al. 2013

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The physicochemical properties of rice flour treated with protease (Protease-RF) and a conventional alkali steeping method (Alkali-RF) were compared with native flour. The physical properties of flour gels were assessed by rapid visco analyzer, texture analysis, and rheology with reference to their composition and impact on their starch structures by the two treatment methods. Alkali-RF exhibited shorter pasting time to peak with higher breakdown but lower setback. However, the textural parameters of both treatments were not significantly different (p > 0.05). The storage modulus for both treatments increased to a greater extent was compared to native flour. Low-MW polypeptides (5-30 kDa) had less effect on gel-forming properties, since similar texture qualities were obtained either in their presence or absence. The granule-bound SS or GBSS (58-60 kDa) had less effect since it could not be removed either by proteases or alkali. The high molecular weight polypeptides (>77 kDa), which were partly removed either by alkali or protease treatments, played an important role in impairing the gel-forming property of rice flour. Textural quality was observed to improve after their removal, compared to native flour.

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Section: Rheological Propertiesmentioning

confidence: 97%

Physicochemical properties of protease‐treated rice flour

et al. 2013

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“…As the increase in viscosity during heating is attributed to pasting of starch (Batey & Curtin, 2000), cowpea-fortified uji was expected to have a lower PV than unfortified uji due to a decrease in starch content. In addition, increasing protein content has been shown to reduce the PV of other cereals such as rice (Teo, Karim, Cheah, Norziah, & Seow, 2000).…”

Section: Textural Properties Of Ujimentioning

confidence: 99%

Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis

Anyango

Kock

Taylor

2011

LWT - Food Science and Technology

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Despite nutritional advantages, the functional quality of cereal foods tends to decline when fortified with legumes. Traditional African cowpea-fortified sorghum foods were evaluated using instrumental and descriptive sensory analyses. Two sorghum cultivars, NS 5511 (tannin-type) and Orbit (non-tannin-type) were fortified with cowpea (70:30 ratio).Fortification reduced uji (fermented thin porridge) pasting peak viscosity and cool paste viscosity by up to 23% and 12%, respectively, probably as a result of starch content being reduced. NS 5511 injera (fermented thin flatbread) stiffness increased by up to 25%, probably due to a reduction in tannin content. Orbit injera stiffness reduced by up to 22% probably because increased protein content reduced starch retrogradation. Fortification increased the firmness of Orbit ugali (unfermented stiff porridge) by 45% and 17% as assessed by TA-XT2 Texture Analyser and the descriptive sensory panel, respectively. There was a 20% decrease in instrumental firmness of NS 5511 ugali as a result of fortification, which was not detected by the sensory panel. Fortification had generally no effect on the stickiness of ugali. Fortified ugali had a characteristic cowpea flavour. Principal component analysis (PCA) of ugali sensory attributes indicated a 30% variation due to the presence of cowpea. Most of the variation (47%) was attributed to sorghum cultivar. Sensory panel analysis concerning ugali firmness and stickiness correlated positively pca pith the instrumental texture analysis.Fortification with cowpea affects texture and taste of traditional African sorghum foods, the extent to which largely depends on the sorghum cultivar concerned. Instrumental texture analysis relates well with human perception of sorghum food texture and can rapidly predict the effects of fortification with legumes on such foods.

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“…Previous research has shown that the physicochemical properties of rice are dependent on storage conditions and storage duration [5,6]. The pasting, gelatinization and retrogradation properties of flour were affected by drying treatments and storage conditions of rough rice [7][8][9]. Sorption properties of foods (equilibrium moisture content, monolayer moisture, heat of sorption) are essential for the design and optimization of many processes such as drying, packaging and storage [10].…”

Section: Introductionmentioning

confidence: 99%

Moisture sorption characteristics of rice flour

Durakova

Menkov²

2004

Nahrung

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Moisture equilibrium data (adsorption and desorption) of rice flour were determined using the static gravimetric method of saturated salt solutions at three storage temperatures: 10, 20 and 30 degrees C. The range of water activities for each temperature was from 0.11 to 0.85. Equilibrium moisture content decreased with increase in storage temperature at any given water activity. The experimental data were fitted to four mathematical models (modified Oswin, modified Halsey, modified Chung-Pfost and modified Henderson). The monolayer moisture content was estimated from sorption data using the Brunauer-Emmett-Teller (BET) equation. The isosteric heats of sorption were evaluated using Clausius-Clapeyron equation.

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On the roles of protein and starch in the aging of non-waxy rice flour

Cited by 120 publications

References 23 publications

Physicochemical properties of protease‐treated rice flour

Physicochemical properties of protease‐treated rice flour

Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis

Moisture sorption characteristics of rice flour

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