Journal
FOOD CHEMISTRY
Volume 282, Issue -, Pages 164-168Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.07.179
Keywords
Germinated brown rice; Jet milling; Physicochemical property; Pasting property; Starch hydrolysis
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Germinated brown rice (GBR) flours were prepared by hammer milling and jet milling. The effect of the milling on the physicochemical and pasting properties of the resultant flours were investigated. The jet milling of GBR resulted in flour with different particle sizes, which were air-classified into coarse and fine size fractions. As the particle size decreased, the amount of damaged starch increased. The WAI, WSI, and oil absorption of the jetmilled GBR flour was slightly lower than that of the hammer-milled flour. Increased alpha- and beta-amylase activities were observed in the coarse fraction of the jet-milled GBR flour compared with the hammer-milled and jet-milled fine fractions. The RVA viscosity profiles of the fine fraction of the jet-milled GBR flour were significantly higher than those of the hammer-milled or the coarse fraction of the jet-milled GBR flour. Compared with the hammermilled flour, jet milling increased in vitro starch hydrolysis.
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