Effect of debranching and heat-moisture treatment on the properties of Thai rice flours

Abstract

High and low amylose Thai rice flours (KC and ML, respectively) were used in this work, to increase the resistant starch (RS) content in the flour. Pullulanase debranching followed by heat-moisture treatment (DHMT) altered the pasting properties, which increased the shear stability to the flours. The gelatinisation temperature determined by DSC was increased and the more retrogradation occurred in treated flour compared to the native flour. The SEM observation showed that the treatment did not change the morphology of the granules in both flours. The slowly digestible starch (SDS) content in DHMT KC was higher than in the native KC. The RS content in the treated ML flour was increased to 18.31% from 11.59% in native flour. These concluded that the treatment affected the digestibility, while maintaining the granular structure.

Storage stability and pasting properties of hydrothermally treated pearl millet flour

“…SBP and SAP samples exhibited PV of 1050.3 and 290.7 cP and FV of 1435.0 and 626.3 cP, after 20 and 15 min of steaming, respectively. Satmalee & Matsuki () also observed changes in pasting properties and increase in shear stability in rice flour because of heat moisture treatment. Reduction in viscosity after hydrothermal treatment may be due to breakdown of starch granules (Rasper, ).…”

Structural changes to starch after acid hydrolysis, debranching, autoclaving‐cooling cycles, and heat moisture treatment (HMT): A review

“…In other studies, HMT in combination with these treatments increased the resistant starch yield. Satmalee and Matsuki reported that a combination of debranching and HMT applied in low amylose Thai rice flour increased the starch resistance. The effect of HMT in increasing the resistant starch yield when combined with other treatments was also revealed in Mutungi et al .…”

Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment

“…Rice flour can be modified in several ways, such as chemical, physical, and enzymatic methods [ 6 – 7 ]. Physical modifications involve pre-gelatinization and heat-moisture treatment [ 8 – 9 ], and have gained a wider application [ 3 , 10 ].…”