Evaluation of dispersion properties and emulsifying ability of rice flour for use in high water content food products
2013
Matsumiya, K. (Kyoto University, Uji, Kyoto (Japan). Graduate School of Agriculture, Laboratory of Quality Analysis and Assessment) | Okuno, Y. | Matsumura, Y.
In order to utilize rice flour in food systems with high water content, rice flour was dispersed into water to prepare a rice flour suspension and emulsion. Stability of the suspension was significantly increased by heating processes in combination with homogenization processes. The improved stability was probably due to finely dispersed rice flour particles (-10microm) and gelatinized starch granules. Since oil droplets with a size of several micrometers disperse in an aqueous phase of many real food emulsions, rice flour is expected to be utilized as a fat replacer mimicking oil droplets. Emulsions were prepared dispersing soybean oil into a rice flour suspension. The emulsion was relatively stable to oil droplet coalescence for 7 days. Starch and proteins such as 10-16 kDa prolamin adsorbed to oil droplet surfaces to stabilize the emulsion. These results suggest that rice flour is expected to be utilized as a natural emulsifier in the food industry.
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