Rice Flour and Starch Functionality

Bao, Jinsong; Bergman, Christine J.

doi:10.1016/b978-0-08-100868-3.00010-x

Cited by 28 publications

(41 citation statements)

References 153 publications

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“…In contrast, this effect consequently leads to less stability of crystals [ 22 ]. According to previous studies, the thermal parameters of starch are correlated with milling method, size, crystalline structure, amylose content, other chemical components, and starch composition (amylose to amylopectin ratio and phosphorous content) [ 44 , 45 , 46 , 47 ]. It has been shown that non-starch components in rice flour such as protein, ash, fiber and lipids cause a reduction of enthalpy for gelatinization [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

“…During starch gelatinization, the hydrogen bonds between the hydroxyl groups in the double helices of starch molecules are disrupted and allowed the hydroxyl groups to form new hydrogen bonds with water molecules, resulting in the swelling of starch granules. This increases the accessibility of starch molecules to leach out from the inner part of the granules and then increases the solubility of starch molecules [ 47 , 50 ]. The results from the solubility suggest that HN had higher capacity to hold water than HM.…”

Section: Resultsmentioning

confidence: 99%

“…The results from the solubility suggest that HN had higher capacity to hold water than HM. Yu et al suggest that the distribution of amylose and amylopectin in starch granules directly affect the solubility of starch [ 47 ]. Amylose maintains the structure of starch granule by predominant locating at the central region of the granules.…”

Section: Resultsmentioning

confidence: 99%

“…Starch containing high amylose indicates more compact structure of starch granule that starch is more difficulty overflow outside the granules, leading to reduce solubility of starch. Therefore, the low amount of amylose could increase swelling power and solubility of starch due to a less rigid granular structure [ 47 , 51 ]. However, the current findings of the swelling power in HN are inconsistent with previous studies [ 47 , 51 ].…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Thiranusornkij

Thamnarathip²,

Chandrachai

et al. 2018

Foods

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Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 µm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 µm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Thiranusornkij

Thamnarathip²,

Chandrachai

et al. 2018

Foods

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“…It is an annual herbaceous plant of the grass family, which has been consumed for over 5000 years. Currently, its cultivation has spread around the world, Asian countries being the main consumers (Bao & Bergman, 2018). Among commercial starches, rice starch shows special applications because of its small granule size and non-allergenic residual protein (Wang & Wang, 2004).…”

Section: Introductionmentioning

confidence: 99%

Double chemical modification in rice starch: acid hydrolysis optimization process and phosphating

Vargas-León

Falfán‐Cortés

Navarro‐Cortez

et al. 2019

CyTA - Journal of Food

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The objective of this work was to carry out a double chemical modification in rice starch: the first modification was acid hydrolysis optimization as a preparatory step for the second modification, which consisted of phosphating. For the optimization of the acid hydrolysis process, the independent variables hydrolysis time (h) and acid concentration (N) were evaluated. We obtained the estimated coefficients of the adjusted model and significance for the responses of viscosity profile (V max ), water solubility index (WSI), water absorption index (WAI), onset temperature (T o ), peak temperature (T p ) and ending temperature (T e ). The values predicted by the model for the hydrolysis optimization process were time 2 h and 1.2 N for HCI concentration. The starch obtained after the hydrolysis process was modified with sodium tripolyphosphate and characterized. Phosphate starches were obtained with degrees of substitution of 0.012 to 0.019 and showed good functional and physicochemical properties.Doble modificación química en almidón de arroz: optimización del proceso de hidrólisis ácida y fosfatación RESUMEN El objetivo de este trabajo fue llevar a cabo una doble modificación química en el almidón de arroz: la primera modificación fue la optimización de la hidrólisis ácida como paso preparativo para la segunda modificación, que consistió en la fosfatación. Para la optimización del proceso de hidrólisis ácida, se evaluaron las variables independientes tiempo de hidrólisis (h) y concentración de ácido (N). Fueron obtenidos los coeficientes estimados del modelo ajustado y la significancia de las respuestas del perfil de viscosidad (V max ), el índice de solubilidad en agua (WSI), el índice de absorción de agua (WAI), la temperatura de inicio (To), la temperatura máxima (Tp) y la temperatura final (T e ). Las variables dependientes para la optimización de la hidrólisis fueron V max y WSI. Los valores predichos por el modelo para el tiempo de hidrólisis fueron 2 h y 1.2 N para la concentración de HCI. Las condiciones predichas se validaron experimentalmente para obtener 588.57 cP V max y WSI de 4.6%. El almidón obtenido después del proceso de hidrólisis se modificó con tripolifosfato de sodio y se caracterizó. Los almidones fosfatados se obtuvieron con grados de sustitución de 0.012 a 0.019 y mostraron buenas propiedades funcionales y fisicoquímicas. ARTICLE HISTORY

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Functional and Digestibility Properties of Native, Single, and Dual Modified Rice (Oryza sativaL.) Starches for Food Applications

Iftikhar

Dutta

2022

Handbook of Biomass Valorization for Industrial Applications

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Rice Flour and Starch Functionality

Cited by 28 publications

References 153 publications

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Double chemical modification in rice starch: acid hydrolysis optimization process and phosphating

Functional and Digestibility Properties of Native, Single, and Dual Modified Rice (Oryza sativaL.) Starches for Food Applications

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