Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

Leewatchararongjaroen, Jitranut; Anuntagool, Jirarat

doi:10.1016/j.rsci.2016.08.005

Cited by 73 publications

(46 citation statements)

References 14 publications

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“…In contrast, this effect consequently leads to less stability of crystals [ 22 ]. According to previous studies, the thermal parameters of starch are correlated with milling method, size, crystalline structure, amylose content, other chemical components, and starch composition (amylose to amylopectin ratio and phosphorous content) [ 44 , 45 , 46 , 47 ]. It has been shown that non-starch components in rice flour such as protein, ash, fiber and lipids cause a reduction of enthalpy for gelatinization [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Thiranusornkij

Thamnarathip²,

Chandrachai

et al. 2018

Foods

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Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 µm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 µm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

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Section: Resultsmentioning

confidence: 99%

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Thiranusornkij

Thamnarathip²,

Chandrachai

et al. 2018

Foods

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“…Different milling methods could significantly affect the content of lipid. It has been reported that the wet-milled flour tended to have lower lipid content compared to dry-milled rice flour (Leewatchararongjaroen & Anuntagool, 2016), but the effects of various milled rice temperatures on SLC were not significant (Saleh & Meullenet, 2013).…”

Section: Nutritional Qualitymentioning

confidence: 99%

Impact of Postharvest Operations on Rice Grain Quality: A Review

Tong

Gao

Luo

et al. 2019

Comp Rev Food Sci Food Safe

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Postharvest operations, such as drying, storage, and milling, have been used to ameliorate the aging of rice grains and to achieve and maintain desirable rice grain quality, and thus play a key role in determining rice commercial quality and value. This review summarizes publications from the past decade and outlines the evidence supporting attribution of grain quality changes induced by postharvest processes to changes in the physical properties and chemical composition of the rice grain (starch, protein, lipids, and antioxidants). Rice drying mainly affects rice milling quality as rice kernel fissuring that may occur during drying leads to head rice yield reduction. Rice grain aging occurring during storage is inevitable and responsible for the changes in rice appearance, milling, eating, cooking, and nutritional quality. As milling significantly changes the chemical composition of rice by removing protein‐ and lipid‐rich bran layers, milling can alter the aging process of rice and also affect rice appearance, eating, and sensory quality, but mainly affects the nutritional quality. Therefore, drying methods, storage conditions, and milling methods warrant further research to achieve and maintain the desired rice grain quality. This review may contribute to better understanding of the impacts of postharvest processes on rice grain quality, and provide insights into potential improvements in these practices for rice production and utilization in the whole rice industry.

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“…Also, more agglomerates are observed in HS (Fig. 1) probably due to the obtention process of heat-dried convection flour where the protein matrix causes the aggregation of the starch granules as reported in rice flours by Leewatchararongjaroen and Anuntagool (2016). In addition, it could be observed that the starch granules of the flours seem to be surrounded by a remarkable amount of other material like "raising powder" which is probably fibers and proteins.…”

Section: Resultsmentioning

confidence: 73%

Estudio molecular en harinas de Oxalis tuberosa obtenidas mediante diferentes condiciones de secado

Cervantes

Torres

Uribe

et al. 2019

ICAP

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El objetivo de este trabajo fue conocer los principales cambios fisicoquímicos de la harina elaborada con Oxalis tuberosa mediante dos condiciones de secado: liofilización y secado con calor. Se realizaron los siguientes estudios: la microscopía electrónica de barrido mostró formas ovoide y elíptica en los gránulos de almidón. Con difracción de rayos láser el tamaño de partícula al 50% (Dv50) de la harina obtenida por liofilización (HL) fue: 48.5 µm y para la harina obtenida por secado con calor de convección (HS) de 75.92 µm, presentando una distribución bimodal las harinas. Los estudios con difracción de rayos X reportaron diferencias en el porcentaje de cristalinidad obteniéndose valores de 55.97% para HL y de 43.49 % para HS. Los valores de luminosidad (L) fueron de 65.35 y 68.23 para HS y HL respectivamente. Los valores rojo/verde (a*) y amarillo/azul (b*) mostraron la mayor rojez en HL y la mayor amarillez en HS. Las viscosidades pico fueron en HL de 2976 cP y HS de 2776.25 cP.

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Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

Cited by 73 publications

References 14 publications

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Impact of Postharvest Operations on Rice Grain Quality: A Review

Estudio molecular en harinas de Oxalis tuberosa obtenidas mediante diferentes condiciones de secado

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