Physicochemical Properties of Rice Starch Modified by Hydrothermal Treatments

Shih, Frederick F.; King, Joan M.; Daigle, Kim W.; An, H. J.; Ali, R.

doi:10.1094/cchem-84-5-0527

Cited by 83 publications

(60 citation statements)

References 23 publications

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“…The X-ray diffraction pattern of raw rice showed the A pattern which disappeared in instant rice porridges. Instant rice porridges showed the V-type pattern, or the diffraction peaks at 2θ = 13° and 20°, which indicated that the crystalline structure of the rice starch granules was destroyed during the drying process (Ratnayake and Jackson, 2007).This result agrees well with Miyoshi (2002), Prasert andSuwannaporn (2009), andShih et al, (2007).…”

Section: Resultssupporting

confidence: 75%

Effects of Enzyme Treatments and Drying Methods on Gelatinization and Retrogradation of Instant Rice Porridge

Deng

Wang

et al. 2012

FSTR

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Instant rice porridge produced through cooking, drying and a series of other processes possesses inferior sensory quality which is related to the gelatinization and retrogradation of rice starch. The effects of different enzyme treatments including α-amylase, β-amylase and neutral protease and different drying methods including hot air drying, freeze drying and freeze-hot air drying on gelatinization and retrogradation of instant rice porridge were investigated in this work utilizing rapid viscosity analyzer (RVA), scanning electron microscopy (SEM) and X-ray diffraction (XRD). As for enzyme treatments, rice porridge treated by α-amylase demonstrated the lowest viscosity value and the greatest porosity which suggested that α-amylase exceeded other two enzymes in maintaining gelatinization, inhibiting retrogradation and facilitating rehydration of instant rice porridge. For different drying methods, it was found that freeze drying was most advantageous to maintain gelatinization with the lowest viscosity and the greatest porosity. This study is especially helpful to gain initial insight into the development of instant rice porridge processing technology.Keywords: enzyme treatments, drying methods, instant rice porridge, gelatinization, retrogradation *To whom correspondence should be addressed. E-mail: xiao@tju.edu.cn IntroductionWith the accelerating pace of modern life, people's demand for convenience foods has become more and more pressing. Instant rice porridge is a kind of convenience foods which is made of rice through cooking, drying and a series of other processes. At present, a few instant rice porridge products are available on the market, but one major problem still exists, namely, the inferior sensory quality compared with traditional freshly cooked rice porridge. The inferior sensory quality of instant rice porridge includes long rehydration time and hard texture which affects consumer acceptability and blocks the promotion of instant rice porridge.The sensory quality of instant rice porridge is related to the gelatinization and retrogradation of rice starch, which is a major component of rice, accounting for more than 70% of the total weight. Gelatinized rice starch tends to retrograde during the drying and cooling process (Miles et al., 1985), thus affects the rehydration of instant rice porridge.Literature can be reviewed concerning the effect of

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Section: Resultssupporting

confidence: 75%

Effects of Enzyme Treatments and Drying Methods on Gelatinization and Retrogradation of Instant Rice Porridge

Deng

Wang

et al. 2012

FSTR

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“…Noticeably, higher amount of chlorophyll b was found in the BSC coated milled rice before cooking, as also observed previously for chlorophyll a. This could be also explained by higher V-type crystallinity of the instant rice surface compared to milled rice [24]. In addition, DE of maltodextrin did not affect chlorophyll b of the BSC coated milled rice, while the higher amount was found with higher DE for the coated instant sample, meaning better enhancement of encapsulability.…”

Section: Chlorophyll Contentssupporting

confidence: 83%

“…Crystalline structure which is responsible for water barrier on its surface could be possible explanation of this result. The formation of amylose-lipid complexes (Vtype crystalline structure) occurred during heat-moisture treatment in instant rice process [23,24]. This pattern of crystalline was detected either because more complexes were formed during heating or crystalline regions had increased in size after gelatinization [25].…”

Section: Optimization Of Coating Methodsmentioning

confidence: 99%

Bauhinia strychnifolia Craib. Çözeltisi ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi

Duangkhamchan¹,

Inchuen²,

Jantathai³

et al. 2017

Akademik Gıda

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A top-spray fluidized bed coating method aiming at improving health benefits of white rice using Bauhinia strychnifolia Craib. (BSC) solution, containing bioactive compounds was optimized in this study. The BSC solution was mixed with maltodextrin as a coating solution, and dextrose equivalent (DE) of maltodextrin was varied (DE10 and DE20). Both milled and instant rice were coated by using the top-spray fluidized bed coater with an optimal coating condition. Chlorophyll a and b and total phenolic content (TPC), as well as antioxidant activities (DPPH and FRAP assays) of BSC coated rice samples before and after cooking were analyzed. In addition, textural properties of both BSC coated milled and instant rice were evaluated. Results showed higher chlorophyll a and b as well as total phenolic contents in coated milled rice compared with coated instant rice. However, percent loss of these compounds for instant rice was lower after cooking. DPPH and FRAP values showed improvement of antioxidant activity after cooking for both coated milled and instant rice. Results suggested that factors influencing BSC coating included the coating and sample preparation methods as well as the nature of sample. Moreover, the appropriate coating method was to coat instant rice with DE10 maltodextrin as a carrier in coating material to obtain the minimal loss of bioactive compounds and maximum antioxidant activities, while the coated rice maintained good textural qualities compared with those of the conventionally cooked rice. pirincinkine kıyasla iyi tekstürel niteliklerini korumuştur. En uygun kaplama yöntemi, biyolojik olarak az miktarda biyoaktif bileşik kaybı ve maksimum antioksidan aktivite elde edilen kaplama materyalinde bir taşıyıcı olarak DE10 maltodekstrin ile kaplanan instant pirinçte elde edilmiştir. Keywords

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“…The effects of HMT on various aspects of rice starch properties have been reported by several researchers (Hormdok & Noomhorm, 2007;Khunae, Tran, & Sirivongpaisal, 2007;Shih, King, Daigle, An, & Ali, 2007;Zavareze, Storck, Suita de Castro, Schirmer, & Dias, 2010), whereas relatively little work has been done on properties of rice flour (Cham & Suwannaporn, 2010;Lorlowhakarn & Naivikul, 2006). None of the reviewed works involved comparison of starch and flour from the same source of rice kernels (the same variety, batch, etc.)…”

mentioning

confidence: 99%

Rice starch vs. rice flour: Differences in their properties when modified by heat–moisture treatment

Puncha‐arnon

Uttapap

2013

Carbohydrate Polymers

159

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Physicochemical Properties of Rice Starch Modified by Hydrothermal Treatments

Cited by 83 publications

References 23 publications

Effects of Enzyme Treatments and Drying Methods on Gelatinization and Retrogradation of Instant Rice Porridge

Effects of Enzyme Treatments and Drying Methods on Gelatinization and Retrogradation of Instant Rice Porridge

Bauhinia strychnifolia Craib. Çözeltisi ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi

Rice starch vs. rice flour: Differences in their properties when modified by heat–moisture treatment

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