Improving Functional Properties of Rice Flours Through Phosphorylation

This research evaluated the chemical, technological, and thermal properties of rice flour modified chemically using phosphorus oxychloride (0.018; 0.030; 0.059; 0.088 and 0.100 g/100 g flour). The phosphorylated rice flours (PRF) obtained showed a decrease in viscosity, but the stability increased significantly as compared to the unmodified flour. The gel force and adhesiveness values decreased with the increase in phosphate groups incorporated. However, cohesiveness and thermal properties did not show significant differences among the native and modified rice flours, with exception for gelatinization enthalpy values. The phosphorylated flours obtained can be used as ingredient, especially in cream soups, salad dressing, and filling.