Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment

Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and...

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Bibliographic Details
Published in:PloS one 2016-08, Vol.11 (8), p.e0160371-e0160371
Main Authors: Qin, Yang, Liu, Chengzhen, Jiang, Suisui, Cao, Jinmiao, Xiong, Liu, Sun, Qingjie
Format: Article
Language:English
Subjects:
Analysis
Biology and Life Sciences
Endothermic reactions
Engineering
Engineering and Technology
Enthalpy
Enzymatic analysis
Flour
Flour - analysis
Flour - standards
Food Handling - methods
Food industry
Food processing industry
Food science
Freeze-thaw
Freeze-thawing
Freezing
Gelation
Heat treatment
Hot Temperature
Loss modulus
Medicine and Health Sciences
Methods
Morphology
Oryza - chemistry
Physical Sciences
Proteins
Research and Analysis Methods
Rheological properties
Rheology
Rice
Shear Strength
Stability analysis
Starch
Starch - standards
Storage modulus
Thermal properties
Thermodynamic properties
Viscoelasticity
Viscosity
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Summary:Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly, compared with GRS samples, the storage modulus (G') and loss modulus (G") values of modified GRF increased more greatly and the tanĪ“ values decreased more remarkably, indicating that the dry-heat treatment showed more impact on the GRF and a higher viscoelasticity compared with GRS. Our results suggest the dry-heat treatment of GRF is a more effective method than that of GRS, which omits the complex and tedious process for purifying GRS, and thereby has more practical applications in the food industry.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0160371