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http://dx.doi.org/10.3746/jkfn.2011.40.2.196

Pasting Properties and Gel Strength of Non-Waxy Rice Flours Prepared by Heat-Moisture Treatment  

Seo, Hye-In (Dept. of Food and Nutrition, Changwon National University)
Kim, Chang-Soon (Dept. of Food and Nutrition, Changwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.2, 2011 , pp. 196-204 More about this Journal
Abstract
Heat-moisture treatment (HMT) was applied to 4 samples of rice flours, Goami (GM), Taeguk (TG), Choochung (CC) and Koshihikari (KSHK), of which amylose contents were 31.5, 32.3, 24.3, and 23.3%, respectively. Wet-milled rice flours were dried, moisture content adjusted to 21, 24, 27 and 30%, respectively, and autoclaved at 100 and $105^{\circ}C$ for 30~90 min. The changes on swelling, solubility, RVA (rapid visco analyser) paste viscosities and gel strength were observed. In GM and TG, peak viscosity (PV) and breakdown (BD) decreased and no peak appeared as moisture and treatment time increased by HMT. In CC, FV increased notably with big increase of PV and setback (SB) by HMT compared to the other rice flours. BD in all the samples decreased as moisture, temperature, and time increased by HMT. RVA pasting properties of HMT GM and HMT TG were changed remarkably under conditions of moisture 21%, $100^{\circ}C$ and 30 min whereas for HMT CC and HMT KSHK, higher temperature or more time was required at the same mois ture levels. The swelling power, solubility and gel strength increased by HMT. Gel strength correlated positively with SB (r=0.78, p<0.01) and negatively with BD (r=-0.71, p<0.01) and PV (r=-0.36, p<0.05) resulting from strengthening the structure of starch granules in rice flours by HMT.
Keywords
wet-milled rice flour; heat-moisture treatment; pasting property; gel strength;
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Times Cited By KSCI : 12  (Citation Analysis)
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