Influence of proteins on pasting characteristics of acid-treated rice and waxy rice flours at intermediate moisture and heat treatment | เธญเธดเธเธเธดเธเธฅเธเธญเธเนเธเธฃเธเธตเธเธเนเธญเธเธธเธเธฅเธฑเธเธฉเธเธฐเนเธเธชเธเนเนเธเนเธเธเนเธฒเธงเนเธเนเธฒเนเธฅเธฐเนเธเนเธเธเนเธฒเธงเนเธซเธเธตเธขเธงเธเธฑเธเนเธเธฃเธเนเธงเธขเธเธฃเธเธเธตเนเธฃเธฐเธเธฑเธเธเธงเธฒเธกเธเธทเนเธเธเธฒเธเธเธฅเธฒเธเธฃเนเธงเธกเธเธฑเธเธเธฒเธฃเนเธซเนเธเธงเธฒเธกเธฃเนเธญเธ
2007
Sukanya Thansawing(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Kamolwon Israkarn(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Parichat Hongsprabhas(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]
Effects of acid treatment at pH 3.0 and moisture content at 30 percent, in the absence or presence of heat treatment, on waxy rice and rice flours were investigated. The waxy rice and rice flours modified agglomerated via the storage protein network, which bound starch granules together. The acid and heat treated starch granules changed their birefringence characteristic compared to the agglomerated acidtreated flours and their native ones. Acid-treated waxy rice and rice flours had higher peak viscosity than the natives but less resistant to shear and had lower tendency to retrograde (P LT 0.05). Acid and heat treatment lowered the peak viscosity, breakdown and setback (P LT 0.05) of waxy rice and rice flours to the higher extent compared with the acid treatment. Overall, the flour modifications applied in this study induced protein denaturation to form network and agglomeration of starch granules. However, the paste characteristics of the modified flours were influenced by the changes in physical characteristics, together with the acid hydrolysis of flours during viscosity characterization in the Rapid visco Analyser.
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