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Thermal Characteristics of Ohmically Heated Rice Starch and Rice Flours

Thermal properties of conventionally and ohmically heated rice starch and rice flours at various frequencies and voltages were studied. There was an increase in gelatinization temperature for conventionally heated rice starches since they were pregelatinized and became more rigid due to starch-chain...

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Published in:	Journal of food science 2007, Vol.72 (1), p.C084-C088
Main Authors:	An, H.J, King, J.M
Format:	Article
Language:	English
Subjects:	Biological and medical sciences Calorimetry, Differential Scanning Carbohydrates Cereal and baking product industries Chemical Phenomena Chemistry, Physical DSC enthalpy Flour - analysis Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology gelatinization Gels Hot Temperature lipid content Lipids ohmic heating Oryza - chemistry protein content Rice rice flour rice starch Starch - chemistry Starch and starchy product industries Studies thermal stability
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description	Thermal properties of conventionally and ohmically heated rice starch and rice flours at various frequencies and voltages were studied. There was an increase in gelatinization temperature for conventionally heated rice starches since they were pregelatinized and became more rigid due to starch-chain interactions. In addition, there was a decrease in enthalpy (energy needed) for conventionally and ohmically heated starches during gelatinization; thus, the samples required less energy for gelatinization during DSC analysis. Ohmically heated commercial starch showed the greatest decrease in enthalpy probably because of the greatest extent of pregelatinization through ohmic heating. Brown rice flour showed the greatest gelatinization temperature resulting from the delay of starch granule swelling by lipid and protein. Enthalpy of ohmically heated starches at 20 V/cm was the lowest, which was most likely due to the lower voltage resulting in a more complete pregelatinization from a longer heating time required to reach 100 °C. Ohmic treatment at 70 V/cm decreased onset gelatinization temperature of white flour; therefore, it produced rice flour that swelled faster, whereas the conventionally heated sample showed a better thermal resistance.
doi_str_mv	10.1111/j.1750-3841.2006.00239.x
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There was an increase in gelatinization temperature for conventionally heated rice starches since they were pregelatinized and became more rigid due to starch-chain interactions. In addition, there was a decrease in enthalpy (energy needed) for conventionally and ohmically heated starches during gelatinization; thus, the samples required less energy for gelatinization during DSC analysis. Ohmically heated commercial starch showed the greatest decrease in enthalpy probably because of the greatest extent of pregelatinization through ohmic heating. Brown rice flour showed the greatest gelatinization temperature resulting from the delay of starch granule swelling by lipid and protein. Enthalpy of ohmically heated starches at 20 V/cm was the lowest, which was most likely due to the lower voltage resulting in a more complete pregelatinization from a longer heating time required to reach 100 °C. 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There was an increase in gelatinization temperature for conventionally heated rice starches since they were pregelatinized and became more rigid due to starch-chain interactions. In addition, there was a decrease in enthalpy (energy needed) for conventionally and ohmically heated starches during gelatinization; thus, the samples required less energy for gelatinization during DSC analysis. Ohmically heated commercial starch showed the greatest decrease in enthalpy probably because of the greatest extent of pregelatinization through ohmic heating. Brown rice flour showed the greatest gelatinization temperature resulting from the delay of starch granule swelling by lipid and protein. Enthalpy of ohmically heated starches at 20 V/cm was the lowest, which was most likely due to the lower voltage resulting in a more complete pregelatinization from a longer heating time required to reach 100 °C. Ohmic treatment at 70 V/cm decreased onset gelatinization temperature of white flour; therefore, it produced rice flour that swelled faster, whereas the conventionally heated sample showed a better thermal resistance.</description><subject>Biological and medical sciences</subject><subject>Calorimetry, Differential Scanning</subject><subject>Carbohydrates</subject><subject>Cereal and baking product industries</subject><subject>Chemical Phenomena</subject><subject>Chemistry, Physical</subject><subject>DSC</subject><subject>enthalpy</subject><subject>Flour - analysis</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>gelatinization</topic><topic>Gels</topic><topic>Hot Temperature</topic><topic>lipid content</topic><topic>Lipids</topic><topic>ohmic heating</topic><topic>Oryza - chemistry</topic><topic>protein content</topic><topic>Rice</topic><topic>rice flour</topic><topic>rice starch</topic><topic>Starch - chemistry</topic><topic>Starch and starchy product industries</topic><topic>Studies</topic><topic>thermal stability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>An, H.J</creatorcontrib><creatorcontrib>King, J.M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>An, H.J</au><au>King, J.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermal Characteristics of Ohmically Heated Rice Starch and Rice Flours</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2007</date><risdate>2007</risdate><volume>72</volume><issue>1</issue><spage>C084</spage><epage>C088</epage><pages>C084-C088</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Thermal properties of conventionally and ohmically heated rice starch and rice flours at various frequencies and voltages were studied. There was an increase in gelatinization temperature for conventionally heated rice starches since they were pregelatinized and became more rigid due to starch-chain interactions. In addition, there was a decrease in enthalpy (energy needed) for conventionally and ohmically heated starches during gelatinization; thus, the samples required less energy for gelatinization during DSC analysis. Ohmically heated commercial starch showed the greatest decrease in enthalpy probably because of the greatest extent of pregelatinization through ohmic heating. Brown rice flour showed the greatest gelatinization temperature resulting from the delay of starch granule swelling by lipid and protein. Enthalpy of ohmically heated starches at 20 V/cm was the lowest, which was most likely due to the lower voltage resulting in a more complete pregelatinization from a longer heating time required to reach 100 °C. 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subjects	Biological and medical sciences Calorimetry, Differential Scanning Carbohydrates Cereal and baking product industries Chemical Phenomena Chemistry, Physical DSC enthalpy Flour - analysis Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology gelatinization Gels Hot Temperature lipid content Lipids ohmic heating Oryza - chemistry protein content Rice rice flour rice starch Starch - chemistry Starch and starchy product industries Studies thermal stability
title	Thermal Characteristics of Ohmically Heated Rice Starch and Rice Flours
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