Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment.

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ID: 77048
2016
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Abstract
Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly, compared with GRS samples, the storage modulus (G') and loss modulus (G") values of modified GRF increased more greatly and the tanδ values decreased more remarkably, indicating that the dry-heat treatment showed more impact on the GRF and a higher viscoelasticity compared with GRS. Our results suggest the dry-heat treatment of GRF is a more effective method than that of GRS, which omits the complex and tedious process for purifying GRS, and thereby has more practical applications in the food industry.
Reference Key
qin2016functionalplos Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Qin, Yang;Liu, Chengzhen;Jiang, Suisui;Cao, Jinmiao;Xiong, Liu;Sun, Qingjie;
Journal PloS one
Year 2016
DOI
10.1371/journal.pone.0160371
URL
Keywords
bangladesh e. coli escherichia coli alimentation complémentaire alimentos complementarios complementary food domestic hygiene higiene doméstica hygiène domestique

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