Pasting Properties of Ohmically Heated Rice Starch and Rice Flours

An, H. J.; King, Joan M.

doi:10.1111/j.1750-3841.2006.00138.x

Cited by 18 publications

(7 citation statements)

References 30 publications

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“…The OHICF presented higher pasting temperature with respect to the TPICF. An and King (2006) reported a similar behavior in the processing of brown rice by OH at a temperature of 100°C. The increase in pasting temperature was directly proportional to the time of processing, which is consistent with our results since the OHICF processed with temperatures of 90°C presented a pasting temperature higher than the OHICF processed with temperatures of 80°C, while the TPICF presented a pasting temperature of 70.7°C ( Figure 3).…”

Section: Pasting Propertiesmentioning

confidence: 57%

Physicochemical properties of masa and corn tortilla made by ohmic heating

Gaytán-Martínez¹

2011

Afr. J. Biotechnol.

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Instant corn flour obtained by ohmic heating (OHICF) was used to prepare masa and tortillas. In this study, the effect of average particle size, moisture, and the final temperature on the physicochemical properties of masa and tortillas elaborated from OHICF was evaluated and were compared with flour obtained by the traditional process instant corn flours (TPICF). The results show that the final temperature and the moisture were the variables that affected the viscosity of OHICF. When comparing the quality of the tortillas obtained from the OHICF and TPICF; OHICF gave soft tortillas with higher yield than the TPICF. This was because the pericarp of the corn grain is not lost during processing which acts as natural gums. The ohmic heating has a great potential to be used in the industry of the flours snap shots of maize, with the advantage of being a friendly technology with the environment.

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Section: Pasting Propertiesmentioning

confidence: 57%

Physicochemical properties of masa and corn tortilla made by ohmic heating

Gaytán-Martínez¹

2011

Afr. J. Biotechnol.

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“…The effects of organic acids at 0.5% and 2.0% on the pasting properties of the tested rice flours were soon determined within 1 month after harvest (2004) using the RVA according to the Newport RVA‐4 Rice Method (1997), approved as a standard method of the AACC (Ravi et al . 1999; Liang and King 2003; An and King 2006). Distilled water (25 ± 0.1 mL) and 3.0 g rice flour containing 14% moisture content were transferred into the aluminum canister to make a 28 g slurry.…”

Section: Methodsmentioning

confidence: 99%

Effects of Organic Acids on the Pasting Properties of Rice Flour From Waxy and Nonwaxy Varieties

Wu¹,

Tsai²,

Wei³

et al. 2010

Journal of Food Quality

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The objective of this study was to investigate the effects of organic acids on the pasting and textural properties of rice flour. Nonwaxy (Taisen 2 rice, TS2) and waxy (Taisen Waxy 2, TSW2) were selected as rice materials. Organic acids (including acetic acid, lactic acid, malic acid, succinic acid and citric acid) of 0.1 mM, 1 mM and 10 mM were added to the rice flour (v/w, on dry basis) at 0.5% and 2.0% levels and cooked in Rapid Visco Analyser (RVA; RVA‐4, Newport Scientific, Pty Ltd, Narrabeen, Australia) at 95C for 12.5 min. Results showed that addition of 0.1 mM of organic acids significantly (P < 0.05) decreased peak viscosity, trough viscosity, final viscosity and setback of TS2 rice flour. The hardness of TS2 rice flour gel was significantly (P < 0.05) decreased by the addition of 1 mM and 10 mM of these organic acids compared with the control. Reduced final viscosity showed that the addition of organic acids were able to retard the tendency of rice flour gel to retrograde. For waxy rice TSW2, addition of these organic acids had not the same tendency on pasting and textural properties, possibly because of the 22% amylose content in nonwaxy rice and 0% amylose in waxy rice. PRACTICAL APPLICATIONS Since rice flour is widely used in the rice food industry, while organic acids are effective for improving flavor and texture of food products, the effects of organic acids on the pasting behaviors and textural properties of rice flour need to be examined. This study is of interest because rice flour is usually used along with other ingredients such as salts, sugar, lipids, emulsifiers and organic acids, etc. The presence of organic acids may influence the rice flour pasting properties differently with waxy and nonwaxy rice. Such investigations are of importance to rice food industries and especially to the rice‐consuming peoples.

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“…Effects of phosphates at 0.1, 0.2 and 0.5% (w/w, dry basis of rice flour) on the pasting properties of the tested rice flour were determined within 3 months after harvest using the RVA (RVA‐4, Newport Scientific, Pty Ltd, Narrabeen, Australia) according to the Newport RVA‐4 Rice Method (1997) approved as a standard method of the AACC (Ravi et al . 1999; Liang and King 2003; An and King 2006). Distilled water (25 ± 0.1 mL) and test sample (3.0 g) containing 14% moisture content were transferred into the aluminum canister to make a 28 g slurry.…”

Section: Methodsmentioning

confidence: 99%

Effects of Phosphates on the Pasting Properties of Rice Flour From Waxy and Non‐waxy Varieties

Chang

Pan

et al. 2010

Journal of Texture Studies

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The objective of this study was to investigate the effects of phosphates on the pasting properties of rice flour. Taisen 2 and Taisen waxy 2 (TSW2) were selected as rice material. Different phosphates including sodium phosphate dibasic, sodium tripolyphosphate and sodium trimetaphosphate were added to the rice flour at 0.1, 0.2 and 0.5% (w/w, dry basis) levels and cooked in Rapid Visco Analyser at 95C for 12.5 min. Results showed that the addition of the phosphates significantly (P < 0.05) changed pasting properties that relate to the native rice flour. Addition of phosphates significantly (P < 0.05) decreased overall viscosities (except for breakdown) of the nonwaxy rice flour compared with those of the control. Hardness and adhesiveness of the non-waxy rice flour gel was also significantly (P < 0.05) reduced with addition of the phosphates. For waxy rice flour, TSW2 showed a significant (P < 0.05) decrease in overall viscosity parameters compared with the control due to addition of phosphates. The texture of waxy and non-waxy rice flour gel was different with the addition of phosphates. PRACTICAL APPLICATIONSRice flour is widely used in the rice food industry. Phosphates are widely used in traditional rice products, i.e., rice noodle, rice vermicelli and bamboo-leaves-wrapped alkaline waxy rice dumpling (alkaline tsong-tsu) to improve pasting properties and texture of these products. The use of phosphates in tsong-tsu has replaced the illegal uses of borax for the improvement of pasting properties and texture of the product. Rice flour is usually used along with other ingredients such as salts, sugar, lipids, emulsifiers and phosphates. The presence of phosphates may cause interactions with other food ingredients and influence the rice flour pasting properties and rice product texture differently. Because very little information on this area is available, the effects of phosphates on the pasting behaviors and texture of rice flour need to be examined. Such investigations are of importance to rice food industries and especially to the rice consuming peoples. Journal of Texture Studies ISSN 0022-4901 31 Journal of Texture Studies 42 (2011) 31-41

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Pasting Properties of Ohmically Heated Rice Starch and Rice Flours

Cited by 18 publications

References 30 publications

Physicochemical properties of masa and corn tortilla made by ohmic heating

Physicochemical properties of masa and corn tortilla made by ohmic heating

Effects of Organic Acids on the Pasting Properties of Rice Flour From Waxy and Nonwaxy Varieties

Effects of Phosphates on the Pasting Properties of Rice Flour From Waxy and Non‐waxy Varieties

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