Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour.

Abstract:

:This research was conducted to investigate the effects of different grinding techniques (dry, semi-wet and wet) of milled rice grains on the damaged starch and particle size distribution of flour produced from a new variety, MR263, specifically related to the pasting and thermal profiles. The results indicated that grinding techniques significantly (p<0.05) affected starch damage content and particle size distribution of rice flour. Wet grinding process yields flour with lowest percentage of starch damage (7.37%) and finest average particle size (8.52μm). Pasting and gelatinization temperature was found in the range of 84.45-89.63°C and 59.86-75.31°C, respectively. Dry ground flour attained the lowest pasting and gelatinization temperature as shown by the thermal and pasting profiles. Correlation analysis revealed that percentage of damaged starch granules had a significant, negative relationship with pasting temperature while average particle size distribution had a significant, strong negative relationship with gelatinization temperature.

journal_name

Food Chem

journal_title

Food chemistry

authors

Asmeda R,Noorlaila A,Norziah MH

doi

10.1016/j.foodchem.2015.05.095

subject

Has Abstract

pub_date

2016-01-15 00:00:00

pages

45-51

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(15)00830-4

journal_volume

191

pub_type

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