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KMID : 1007520210300101347
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Food Science and Biotechnology
2021 Volume.30 No. 10 p.1347 ~ p.1356
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Physicochemical properties and freeze?thaw stability of rice flour blends among rice cultivars with different amylose contents
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Hong Eun-Mi
Rho Shin-Joung
Kim Ui-Hwang
Kim Yong-Ro
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Abstract
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The effectiveness of the rice flour blends (RFB) for improving the processing suitability of Dodamssal rice flour (DD), a functional rice variety with a relatively high amylose and resistance starch content, was investigated. Physicochemical properties and freeze?thaw stability of RFB composed of DD and four rice flour (RF) samples with different amylose contents were measured at different DD ratios. DD, which has low swelling power and low pasting viscosity properties, has improved some quality in terms of physicochemical properties by blending with other RF. Especially, non-additive behavior was observed in the blend with Geonyang No.2 RF (GY), a medium waxy variety, due to water competition caused by the difference in pasting temperature. The syneresis of DD was reduced by blending with 75% Hanareum No. 4 RF, with a gradual reduction effect observed following a repeated freeze?thaw cycle. GY significantly improved the low freeze?thaw stability of DD with only a 25% blend.
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KEYWORD
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Rice flour, Dodamssal, Blending, Physicochemical property, Freeze?thaw stability
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