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KMID : 1011620210370060475
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 6 p.475 ~ p.484
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Properties of Starch and Octenyl Succinic Anhydride Modified Starch Prepared from Rice Wash Slurry
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Jeong So-Hee
Park Hee-Jeon
Song Ji-Young
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Abstract
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Purpose: This study prepared and investigated the flour, purified starch, and theirs octenyl succinic anhydride (OSA)-modified starch (3% OSA, pH 8.5, 6h) to compare the properties of various types of starch prepared from rice grain and water used for washing it, and utilize the byproducts produced from the water.
Methods: Oil absorption capacity, physicochemical and pasting properties of the samples prepared from the water used for washing rice were analyzed.
Results: The flour prepared from the water had higher ash, protein, and lipids but lower total starch content. The water holding capacity, swelling power, and solubility of purified starch of the untreated samples prepared from the water were the highest. These properties of the OSA samples prepared from the rice wash slurry increased. The rapid visco analyser (RVA) results showed that the OSA modification of the purified samples increased the peak, trough, final, and breakdown viscosity and decreased the pasting temperature, but the OSA flour made from the unpurified sample was similar to the unmodified it. The OSA modification did not affect the shapes of the granules and crystallinity pattern as examined using a scanning electron microscope (SEM) and X-ray diffractometer. The oil absorption capacity of the OSA-modified samples was higher than untreated starch, but that of the unpurified flour was similar to its OSA sample.
Conclusion: The water used for washing rice is a byproduct of food processing and can be utilized as modified starch and as an emulsifier.
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KEYWORD
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rice washing water, OSA-modified starch, physico-chemical properties, pasting properties, oil absorption capacity
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