Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Physicochemical Properties of Hard and Floury Type Rice Flour by Dry Heat Treatment

건열처리에 따른 경질미와 분질미 쌀가루의 이화학적 특성 비교

  • Jung, Hee Nam (Department of Food and Cooking Science, Sunchon National University)
  • 정희남 (순천대학교 생명산업과학대학 조리과학과)
  • Received : 2021.01.15
  • Accepted : 2021.09.17
  • Published : 2021.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the effect of dry heat treatment (DHT) on the physicochemical properties of hard type (HR) and floury type (FR) rice to improve the processing aptitude of rice flour. The rice flour was heated at 130℃ for 0, 2 and 4 hours, and the color value, water absorption index (WAI), water soluble index (WSI), swelling power, solubility, pasting properties, particle shape and the X-ray diffraction were measured. After DHT, the L value of rice flour decreased, and the b value increased. The WAI, WSI, swelling power and solubility of HR and FR increased with the increase of treatment time. The cold viscosity and setback increased, while breakdown decreased. Cracks and lumps formed with fine particles were observed. The X-ray diffraction pattern was A-type, while the diffraction intensity decreased. According to the results of the two-way analysis of variance (ANOVA) test, the hydration and pasting properties were significantly different between HR and FR and were affected by DHT time. The results suggest that the properties of modified rice flour by DHT can be used in the food industry.

Keywords

Acknowledgement

This work was supported by a Research promotion program of SCNU.

References

  1. Chandanasree D, Gul K, Riar C. 2016. Effect of hydrocolloids and dry heat modification on physicochemical thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch. Food Hydrocoll.., 52:175-182 https://doi.org/10.1016/j.foodhyd.2015.06.024
  2. Choi HW, Chung KM, Kim CH, Moon TH, Kim DS, Park CS, Baik MY. 2006. Physicochemical properties of crosslinfked rice starches. J. Korean Soc. Appl. Biol. Chem., 49(1):49-54
  3. Dutta H, Mahanta CL, Singh V. 2015. Changes in the properties of rice varieties with different amylose content on dry heat parboiling. J. Cereal Sci., 65:227-235 https://doi.org/10.1016/j.jcs.2015.07.016
  4. Gonzalez M, Vernon-Carter EJ, Alvarez-Ramirez J, CarreraTarela Y. 2021. Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread. Int. J. Biol. Macromol, 166:1439-1447 https://doi.org/10.1016/j.ijbiomac.2020.11.023
  5. Han HM, Cho JH, Koh BK. 2012. Effect of grinding method on flour quality in different rice cultivars. J. Korean Soc. Food Sci. Nutr., 41(11):1596-1602 https://doi.org/10.3746/JKFN.2012.41.11.1596
  6. Hung PV, My NTH, Phi NTL. 2014. Impact of acid and heatmoisture treatment combination on physicochemical characteristics and resistant starch contents of sweet potato and yam starches. Starch/Starke, 66:1013-1021 https://doi.org/10.1002/star.201400104
  7. Jin Q, Xu X. 2020. Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments. Int. J. Biol. Macromol, 149:1098-1108 https://doi.org/10.1016/j.ijbiomac.2020.02.014
  8. Kim CH, Jin T, Ryu GH. 2012. Effects of moisture content on physical properties of extruded cereal flours. J. Korean Soc. Food Sci. Nutr., 41:1603-1610 https://doi.org/10.3746/JKFN.2012.41.11.1603
  9. Kum JS, Lee HY, Shin MG, Lee SH, Kim KH. 1994. Physicochemical properties of modified rice flour by physical modification. Agric. Chem. Biotechnol., 37(3):154-160
  10. Kim RY, Kim CS, Kim HI. 2009. Physicochemical properties of non-waxy rice flour affected by grinding methods and steeping time. J. Korean Soc. Food Sci. Nutr., 38(8):1076-1083 https://doi.org/10.3746/JKFN.2009.38.8.1076
  11. Lee I, We GJ, Kim DE, Cho YS, Yoon MR, Shin M, Ko S. 2012. Classification of rice cultivars based on cluster analysis of hydration and pasting properties of their starches. Food Sci. & Technol., 48(2):164-168
  12. Lee MH, Lee YT. 2006. Bread-making properties of rice flours produced by dry, wet and semi-wet milling. J. Korean Soc. Food Sci. Nutr., 35(7):886-890 https://doi.org/10.3746/JKFN.2006.35.7.886
  13. Lee MK, Shin MS. 2006. Characteristics of rice flours prepared by moisture-heat treatment. Korean J. Food Cookery Sci., 22(2):147-157
  14. Lee YT, Yoo MS, Park JH, 2004. Chang HG. Properties of starch isolated from wet-milled rice after steeping at elevated temperatures for annealing effect. Korean J. Food Sci. Technol., 36(3):393-397
  15. Oh IK, Bae IY, Lee HG. 2018. Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch. Int. J. Biol. Macromol, 108:568-575 https://doi.org/10.1016/j.ijbiomac.2017.11.180
  16. Olu-Owolabi BI, Afolabi TA, Adebowale KO. 2011. Pasting thermal hydration and functional 20-properties of annealed and heat moisture treated starch of sword bean (Canavalia gladiata). Int. J. Food Prop., 14(1):157-174 https://doi.org/10.1080/10942910903160331
  17. Qiu C, Cao J, Xiong L, Sun Q. 2015. Differences in physicochemical, morphological, and structural properties between rice starch and rice flour modified by dryheat treatment. Starch/Starke, 67:756-764 https://doi.org/10.1002/star.201500016
  18. Schoch TJ. 1964. In method carbohydrate chemistry: swelling power anf solubility of granular starch. Academic press, New York, NY, USA
  19. Sodhi NS, Singh N. 2005. Characteristics of acetylated starches prepared using starches separated from different rice cultivars. J. Food Eng., 71(1):117-127 https://doi.org/10.1016/j.jfoodeng.2004.09.018
  20. Su J, Chotineeranat S, Laoka B, Chatakanonda P, Vanichsriratana W, Sriroth K, Piyachomkwan K. 2018. Effect of dry heat treatment with xanthan gum on physicochemical properties of different amylose rice starches. Starch/ Starke, 70(3-4):1700142 https://doi.org/10.1002/star.201700142
  21. Suh CS, Lee MJ, Kim SG. 1992. Effect of dry - heat treatment on properties of corn starch. J. Korean Agric. Chem. Soc., 35(5):389-394
  22. Sun Q, Gong M, Li Y, Xiong L. 2014. Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch. Carbohydr. Polym., 110:128-134 https://doi.org/10.1016/j.carbpol.2014.03.090
  23. Zhou Y, Meng S, Chen D, Zhu X, Yuan H. 2014. Structure characterization and hypoglycemic effects of dual modified resistant starch from indica rice starch. Carbohydr. Polym., 103:81-86 https://doi.org/10.1016/j.carbpol.2013.12.020
  24. Zou J, Xu M, Tian J, Li B. 2019. Impact of continuous and repeated dry heating treatments on the physicochemical and structural properties of waxy corn starch. Int. J. Biol. Macromol, 135:379-385 https://doi.org/10.1016/j.ijbiomac.2019.05.147
  25. National Institute of Crop Science. 2015. Sindongjin(Iksan 438). Available from: http://nics.go.kr/, [accessed 2021.07.15.]
  26. National Institute of Crop Science. 2016. Genetic evaluation of 'Suwon 542', exclusively for rice flour. Available from: http://nics.go.kr/, [accessed 2021.03.15.]
  27. Wikipia. 2019. Sindongjin. Available from: https://ko.wikipedia.org/, [accessed 2021.03.15.]