Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk

Abstract

This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each rice variety, milling fraction, and rheological behaviors of rice milk were examined. Flow behaviors of rice milk were significantly affected by the variety and milling fractions of raw rice. The different amylose to amylopectin ratios of the two varieties, the compositional differences and the subsequent impact on the gelatinization temperature of raw rice used in rice milk were the primary reasons for these differences. Rice milk prepared from Bengal showed greater consistency coefficients, showing a Newtonian flow behavior compared to the rice milk made from Arhent variety. Broken rice showed a potential to be as a raw material in the rice milk industry since it showed similar flow properties compared to the head rice (i.e. within the same variety).

Rheological behavior of plant-based beverages

“…An increase in the shear rate caused the decrease of the apparent viscosity, which indicates a characteristic behavior of a non-Newtonian pseudoplastic fluid, confirming the results observed in values referring to the flow behavior indices. Lee et al (2019) observed the same behavior studying Bengal rice milk.…”

Effect of roasting and cooking on physiochemical properties of black rice soluble extract

“…The untreated cooked sample showed a flow index n =1.1657 (shear-thickening properties), where the remaining sample displayed the flow index n = 0.01 (shear-thinning properties) Previous studies showed that depending on the type, amylose content and gelatinization temperature of the rice deeply affects its rheological and cooking properties. Also, the amylose to amylopectin ratio in raw rice has an impact on the functional properties of the starch, which in turn affects the quality of the end product, such as changes in the rheological properties of different rice-based beverages and products (Joshi et al, 2015; Lee et al, 2019) [5,10] . The amount of amylose present in rice impacts the pasting and viscosity properties of the rice starch.…”

Fatty acids and amino acids profile of organic black rice (Oryza sativa L.) milk

“…The need to obtain nutritional benefits and, at the same time, combined with the sensorial acceptability are the main driving force of shifting in food choices [1]. These days, many people are more aware of their health and therefore influences their preferences to choose healthier food product.…”

“…Therefore, the use of cereal plants such as rice (Oryza sativa L.) is gradually increasing. Consumers perceive rice as a non-allergenic material and have the potency to be developed as rice milk [1].…”