The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour

Joy, Eke-Ejiofor

doi:10.11648/j.ijnfs.20160501.22

Cited by 16 publications

(5 citation statements)

References 15 publications

(10 reference statements)

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“…More, a wide range of food, including bread, noodles, cakes, cookies, muffins, pre-mix, drinks, vinegar, surimi and artificial meat can use rice flour as a primary ingredient. In this sense, it would be necessary to grind the rice grains with mills that do not damage the starch grains very much, an essential condition in its gelatinization, [2][3][4][5][6][7][8][9][10][11]. The milling equipment has a special importance on the functional properties of rice flour [2].…”

Section: Introductionmentioning

confidence: 99%

Aspects regarding particle size distribution and energy consumption when grinding husked rice seeds

Voicu

Constantin

Stefan

et al. 2020

Engineering for Rural Development

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The paper presents part of the results obtained in the experimental investigations regarding the energy consumption in the grinding process of husked rice seeds in grinding machines with a closed chamber of small capacity (knife mill), with the evacuation of the milled material at the end of the milling. The milling indices are analysed and some specifications are made regarding the particle size distribution obtained in the milling process, correlated with the energy consumption when size reduction. Thus, the correlation of the size of the grinded particles, of the grinding index, of the surface increase, of the temperature increase and the energy consumed when shredding with the sample time, as well as other correlations between the specified indices are presented. Several mathematical functions are specified and their regression is made with the experimental data obtained when grinding husked rice seeds. It has been found that the specific energy of grinding increases directly proportional to the time of grinding, but only in the first phase of the process it is consumed to achieve a specific surface growth, in the second phase the surface growth is relatively low. It can be appreciated that the increase of the grinding time above a certain limit produces more intense heating of the material subjected to the grinding and reduced grinding due to the more intense friction between the milled particles and the increase of the heat transfer time. The paper also makes further details regarding the rice grinding indices and graphically presents their variation, some in relation to others.

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Section: Introductionmentioning

confidence: 99%

Aspects regarding particle size distribution and energy consumption when grinding husked rice seeds

Voicu

Constantin

Stefan

et al. 2020

Engineering for Rural Development

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“…These values of solubility index were varied more than the report of Eke-Ejiofor and Owuno (2012) on wheat flour and in range with the report of Eke-Ejiofor and Nwiganale (2016) on rice flour. The sample (Abakaliki rice) with higher solubility assosociated with the decreasing of its chain length of the starch molecules thereby decreasing the hydrogen bonds binding the granules together (Eke-Ejiofor and Nwiganale, 2016).…”

Section: Resultsmentioning

confidence: 99%

Determination of Physicochemical, Cooking and Milling Characteristics of Four Nigerian Rice Varieties

EJIKE

OMENAOGOR

ONYEAKA³

2022

Turkish Journal of Agricultural Engineering Research

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This research work determined the physicochemical, cooking and milling characteristics of four Nigerian rice varieties namely Illa from Southern, Abakaliki South-East, Jemila North and Ofada from West.The physiochemical, milling and cooking properties of rice are solely determining the preference, choice and economy of rice. The four rice varieties grown in different region in Nigeria were investigated for cooking, milling and physical, cooking and chemical characteristics. The result from axial dimension classified all the studied rice varieties as long grains. Illa rice recorded highest value (43.96 g) of 1000 grain weight while lowest value of 20.46 g was observed in Ofada rice. The variation in grain shape were not significant at (P>0.05) and all the tested varieties fall within the slender shapes. All the tested samples displayed good Milling behavior. Ofada rice elongated more than other varieties. The broken percentage was higher and lower in Illa rice (36.72%) and Abakaliki (28.78%) respectively. There were similarities in milling recovering of rice varieties, but Illa had highest expansion (swelling) capacity while Ofada had lowest swelling power. Amylose and gelatinization temperature showed a good relationship, Ofada rice with higher amylose content had lowest gelatinization temperature. The determined cooking time of the rice sample varied from 5.56 to 6.77 mins, Jemila rice will cook faster than other varieties. Illa rice had highest value (353.76%) of water absorption capacity, followed by Abakaliki rice with 185.76% Water Absorption Capacity and Ofada rice which had 158.62% WAC. The lowest value (155.60%) of Water Absorption Capacity was found in Jemila rice variety.

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“…The increasing amount of HCY increased the dispersibility, indicating that HCY had the best dispersibility among the pigmented rice samples. The dispersibility determines the tendency of flour to distribute in water molecules and to reconstitute (Ashogbon and Akintayo, 2012;Joy and Ledogo, 2016). According to Goalard et al (2006), the dispersibility of powdered products is highly correlated with the wettability, where the fat content is one of the main factors.…”

Section: Physical Propertiesmentioning

confidence: 99%

Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

2022

ANRES

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Importance of the work: Pigmented rice has been proven to have superior nutrition, nutraceutical and hypoallergenic characteristics. The development of specialty food products from pigmented rice is of high interest in response to people's shifting lifestyles and the increasing trends toward improved health and nutrition. Objectives: To optimize the formulation of three pigmented rice flour types to produce blended instant mixed rice using response surface methodology to evaluate its quality attributes. Materials & Methods:The pigmented rice was processed and prepared into flour using a drum dryer and formulated using a mixture design (d-optimal) with three center points, namely, Hom Hua Bon (18.2-54.5%), Hom Chai Ya (18.2-54.5%) and Riceberry (18.2-36.4%), representing red rice, brown rice and purple rice, respectively. Results: The regression analysis indicated that the mix of the three pigmented rice varieties significantly affected the bulk density, tapped density and peak viscosity. The optimum amounts of Hom Hua Bon, Hom Chai Ya and Riceberry were 54.5%, 18.2% and 27.3%, respectively, with the optimum response values being 0.55 g/cm 3 for bulk density, 0.61 g/cm 3 for tapped density and 1,886.34 cp for peak viscosity. Main finding: Hom Hua Bon (red rice) provided an acceptable bulk density, tapped density and peak viscosity making it suitable as an ingredient in instant products, such as a cereal beverage that is desirable in the market.

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The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour

Cited by 16 publications

References 15 publications

Aspects regarding particle size distribution and energy consumption when grinding husked rice seeds

Aspects regarding particle size distribution and energy consumption when grinding husked rice seeds

Determination of Physicochemical, Cooking and Milling Characteristics of Four Nigerian Rice Varieties

Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

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