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 Chemjournal_title
Food chemistryauthors
Asmeda R,Noorlaila A,Norziah MHdoi
10.1016/j.foodchem.2015.05.095subject
Has Abstractpub_date
2016-01-15 00:00:00pages
45-51eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00830-4journal_volume
191pub_type
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