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KMID : 0380620200520040396
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 4 p.396 ~ p.402
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Changes in the pasting properties and fatty acid values of dry-milled rice flour at different storage temperatures
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Jo Young-Je
Chun A-Reum
Sim Eun-Yeong
Park Hye-Young
Kwak Ji-Eun
Kim Mi-Jung
Lee Choon-Ki
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Abstract
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In order to investigate the changes in the quality attributes during the storage of dry-milled rice flour, two flour samples were obtained from two rice varieties (Hangaru (HG), Samkwang (SK)). These samples were stored at 4oC and room temperature, respectively, and we analyzed the initial rice flour moisture content and chemical properties. The changes in the rice flour pasting and quality properties during storage were measured for 12 months. Our results showed that HG exhibited better pasting properties than SK, while the fat acidity of HG rapidly increased at room temperature, resulting in short shelf-life. However, the low-temperature (4oC) storage of dry-milled rice flour could reduce the change in the free fatty acid values of both samples. Therefore, low-temperature storage seems to contribute not only to an increased rice flour shelf-life by reducing the fatty acid value changes but also to a reduction in the changes in pasting properties.
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KEYWORD
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rice flour, dry-milling, storage temperature, pasting properties
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