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KMID : 1011620200360010041
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 1 p.41 ~ p.49
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Effect of Waxy Rice Starch on Processing Quality of High Amylose Rice Flour
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Lee Joo-Ree
Shin Mal-Shick
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Abstract
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Purpose: The effects of the addition of different ratios of waxy rice starch (WRS) to improve the processing quality of domestic and imported high amylose rice flours (HARFs) were investigated.
Methods: The general compositions, particle size distribution, physical and pasting properties, and processing quality of mixed rice flours (MRFs) were measured. HARF and WRS were prepared from Goami and Sinseonchal varieties. The amylose contents of MRFs with different ratios of WRS were 0.0, 8.7, 10.4, 13.0, 15.6, 17.3, 20.8, and 26.0%, respectively.
Results: Crude protein contents and water binding capacities of the MRFs increased, but swelling power decreased with decreasing the WRS addition. The particle size distribution pattern of MRF was composed of two peaks, 3-10 μm of free starch granules and 100 μm of flour particles included in cells and the former increased with adding WRS. The initial pasting temperature increased, but peak and breakdown viscosities decreased with increasing the amylose contents. When the rice cupcakes were prepared from MRFs, the appearance and specific volume were shown to be good for above 15.6% amylose contents of the MRFs The adhesiveness disappeared above 17.3% of amylose content. The overall quality of rice cupcakes showed the highest score when the amylose contents of MRFs ranged from 8.7 to 20.8%.
Conclusion: From the results, the addition of 20~40% WRS into HARF should improve the processing quality and quality characteristics of rice cupcakes.
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KEYWORD
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waxy rice starch, high amylose rice flour, processing quality, amylose content, particle size distribution
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