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KMID : 0665420210360050484
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Korean Journal of Food Culture
2021 Volume.36 No. 5 p.484 ~ p.491
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Comparison of Physicochemical Properties of Hard and Floury Type Rice Flour by Dry Heat Treatment
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Jung Hee-Nam
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Abstract
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This study investigated the effect of dry heat treatment (DHT) on the physicochemical properties of hard type (HR) andfloury type (FR) rice to improve the processing aptitude of rice flour. The rice flour was heated at 130oC for 0, 2 and 4 hours,and the color value, water absorption index (WAI), water soluble index (WSI), swelling power, solubility, pasting properties,particle shape and the X-ray diffraction were measured. After DHT, the L value of rice flour decreased, and the b valueincreased. The WAI, WSI, swelling power and solubility of HR and FR increased with the increase of treatment time. Thecold viscosity and setback increased, while breakdown decreased. Cracks and lumps formed with fine particles wereobserved. The X-ray diffraction pattern was A-type, while the diffraction intensity decreased. According to the results of thetwo-way analysis of variance (ANOVA) test, the hydration and pasting properties were significantly different between HRand FR and were affected by DHT time. The results suggest that the properties of modified rice flour by DHT can be usedin the food industry.
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KEYWORD
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Dry heat treatment, rice, flour, physicochemical properties, pasting properties
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