Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments

Abstract

Abstract:The aim of this study is to produce Gluten-Free rolled paper from broken rice by using different hydrothermal treatments. Pressure parboiling, dry roast parboiling, and popping treatments were applied to enhance the functionality of lowamylose broken rice flour. The effects of hydrothermal treatments on the morphological, physicochemical, as well as sensory properties of the produced Gluten-Free rolled papers were studied. Morphological examination of hydrothermal treated flours showed gelatinized and enlarged starch granules with different shapes, and fractures in the surface, especially in dry roasted parboiled flour. For chemical composition (g/100g), protein (6.7 -3.57), total starch (81.67-76.36) and amylose (17.27 -14.18) significantly decreased in rice papers produced from hydrothermal treated flours, while fat (1.67 -1.82) and ash (1.62 -2.68) significantly increased. In vitro starch digestibility showed a significant increase (80 -99.73 g glucose/ 100g) in rice papers produced from dry roast parboiling and popping treatments. Rice paper batters produced from hydrothermal treatments had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. A significant reduction in lightness value (89.77 to 60.42) occurred, while a significant increase in redness (0.33 to 1.54) and yellowness (3.75 -20.59) values were observed in all rice papers produced from hydrothermal-treated flours. Tensile strength (0.14 -0.36 N/mm 2 ) and % elongation at break (43 -57%) significantly increased in rice papers produced from parboiling treatments, while fracture toughness increased (2.76-5.51 N/mm 3/2 ) in rice paper produced from popping treatment. Sensory evaluation indicated significant improvement in freshness, rollability, and the overall scores in rice papers produced from parboiling treatments. Results could be a value addition for processing of low-amylose broken rice flour and delivering high quality rice paper to consumers who are more concerned about Gluten-Free products.

Facile template-free synthesis of multifunctional 3D cellular carbon from edible rice paper

“…This was expected as preparation of rice paper includes cooking by heating of a thin spread batter of rice our mixed with tapioca starch, followed by cooling and drying. 24 In contrast, the carbonized rice paper exhibited a stochastic foam like microstructure featuring open cell structures, as presented in Fig. 1d.…”

“…41 We attribute this difference to the use of additives at unknown concentrations, including protein, oil, sugar and salt during the commercial production of rice paper. 24 Fourier transform infrared (FTIR) spectroscopy of the rice paper and the carbon samples derived at different temperatures were performed to reveal the change in chemical structure of the carbon material with carbonization temperature. The results are shown in Fig.…”

“…Traditionally, the paper is prepared by cooking of a thinly spread batter of rice our mixed with a small quantity of tapioca starch, followed by cooling and sun drying. 24 Commercially, it is available in the form of thin sheets. Since it is a consumer product, there are no detailed protocols about its production available, hence there might be differences in the result for rice papers from different vendors.…”

Quality of the sticky rice paper affected by carboxymethyl cellulose supplementation

“…The edible sticky rice paper was a popular product in Asian cuisine with a great variety manufactured from rice flour, wheat flour, mung bean flour, cassava starch and other ingredients like flaxseed oil, sesame oil, coconut powder, egg white albumin, depending on the purposes of cooking and culture style (4-7). Rice flour was an available main ingredient to process the edible sticky rice paper due to its low cost, flexible flavour, opaque appearance, high content of digestible carbohydrates, and hypoallergenic properties (8)(9)(10)(11). However, rice flour also revealed shortcomings like fairly inferior functional characteristics in interacting and forming a cohesive network (12).…”