期刊
FOOD CHEMISTRY
卷 191, 期 -, 页码 45-51出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.05.095
关键词
Grinding techniques; Damaged starch; Particle size distribution; Pasting profiles; Thermal profiles; Rice flour
资金
- Universiti Teknologi MARA (UiTM) Malaysia
- Research Management Institute UiTM, Universiti Sains Malaysia
- Malaysia Agricultural Research and Development Institute
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 (73.7%) and finest average particle size (8.52 mu m). Pasting and gelatinization temperature was found in the range of 84.45-89.63 degrees C and 59.86-75.31 degrees 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. (C) 2015 Elsevier Ltd. All rights reserved.
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