Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents

Abstract

The effectiveness of the rice flour blends (RFB) for improving the processing suitability of Dodamssal rice flour (DD), a functional rice variety with a relatively high amylose and resistance starch content, was investigated. Physicochemical properties and freeze-thaw stability of RFB composed of DD and four rice flour (RF) samples with different amylose contents were measured at different DD ratios. DD, which has low swelling power and low pasting viscosity properties, has improved some quality in terms of physicochemical properties by blending with other RF. Especially, non-additive behavior was observed in the blend with Geonyang No.2 RF (GY), a medium waxy variety, due to water competition caused by the difference in pasting temperature. The syneresis of DD was reduced by blending with 75% Hanareum No. 4 RF, with a gradual reduction effect observed following a repeated freeze-thaw cycle. GY significantly improved the low freeze-thaw stability of DD with only a 25% blend.

Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

“…The SV that results from the difference FV − TV is related to amylose retrogradation, and it is generally lower in waxy or low-amylose content starches [ 2 , 63 , 64 , 65 ]. In the studied samples, SV behaved differently according to the starch concentration in the gel ( Figure 1 D), which is similar to what was determined for FV.…”

“…g water/g starch; (2) g gel/g starch; (3) g soluble solids/100 g starch; (4) g gel/g insoluble starch. The presented data are means ± standard deviations.…”

“…Rice and maize starches are the most commonly used starches in the gluten-free bakery industry [ 2 , 3 ], whereas tapioca and potato starches have been tested as ingredients that significantly modify the technological properties of food products [ 3 , 4 , 5 , 6 ]. Rice, wheat, maize, potato, and cassava starches are among the most produced starches in the world [ 7 ].…”

“…Swelling power, amylose content, and paste viscosity provide important information to infer their potential in the development of products such as biscuits [ 12 ], whereas the water absorption index (WAI) and water solubility index (WSI) correlate well with the cooking properties and acceptability of products such as pasta [ 13 ]. In pasting studies, samples with higher amylose content generally have lower peak viscosities, higher final viscosities, and higher pasting temperatures than their counterparts with lower or no amylose content because granule swelling is more difficult due to blockage caused by leached amylose [ 2 , 14 , 15 ]. It has been observed that some foods with low amylose and with pasting profiles with high peak viscosity and low final viscosity are more resistant to retrogradation and give a more desirable texture to some pastas [ 16 ] and other specialty products such as tortillas [ 17 ], although a high level of amylose content would be beneficial to human health due to slower digestion and absorption [ 16 ].…”