Flour functional properties identification and starch modification technology for various applications of Philippine rices
2004
Bandonill, E.H. | Manaois, R.V. | Bulatao, R.M. | Ramos, S.A.T. | Mamucod, H.F. | Valdez, R.E. (Philippine Rice Research Inst., Maligaya, Munoz, Nueva Ecija (Philippines). Central Experiment Station)
Data confirm that the amylose classification of each of the varieties was a representative of the waxy, very low, intermediate, and high amylose contents. Data also agree with their accepted values. Their moisture contents were within the safe level of microbial growth, which is 13% (Frazier, 1988), at which the flour will be stable and can be stored at room temperature (25-30 deg C) for a period of time. PSI on the other hand, determine flour fineness and the samples were categorized into soft to extra soft (AACC 1983). Glutinous Buenkitan has lower expanded volume (EV) and water uptake ratio (WUR) than the modern varieties. It has 1.37% apparent amylose, hence waxy. Low amylose content varieties like IMS2 and IR65 had low EV, but EV of PSB Rc94 was higher than other samples, so with its amylose content. Meanwhile, glutinous rice samples cooked longer. IR65, a low-amylose variety, absorbed the greatest amount of water (1.13) but it did not differ significantly with Buenkitan, IMS2, PSB Rc5, and Rc94. The WSI of Buenkitan, IMS 2, and IR65 were statistically higher than the non-glutinous varieties. Same trend was observed for SP data. Lai (2001) also noted the same observation. Buenkitan had the highest oil absorption index (OAI) and was comparable with IMS 2 and PSB Rc5. PSB Rc94 and Rc100, both high-amylose varieties, had the lowest OAI. High-amylose varieties had lower oil uptakes because of their strong film-forming characteristics (Huang, 2001). Varieties vary in their physical, chemical and functional properties. In rice flour, these characteristics determine the suitable application, whether in foods or in other industries. Low-amylose varieties generally had higher WAI, WSI, SP and oil uptake; lower EV, and required a longer cooking period
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