Effect of hydrothermal treatment on the physicochemical, rheological and oil-resistant properties of rice flour
2009
KIM, DEOK NYUN | BAE, IN YOUNG | INGLETT, GEORGE E. | LEE, SUYONG
Rice flour was thermomechanically modified by steam-jet cooking and the physicochemical, rheological and oil-resistant properties of the resulting product were characterized. Compared with native rice flour, the steam jet-cooked rice flour exhibited significantly increased hydration properties. Its pasting properties were also characterized by cold initial viscosity, decreased setback and the lack of peak viscosity. The shear-thinning behaviors of the steam jet-cooked rice flour were satisfactorily fitted into the Carreau equation. In addition, dynamic viscoelastic measurements showed that the liquid-like nature was more dominant over the solid-like properties. When incorporated into frying batter formulations, the steam jet-cooked rice flour increased the batter viscosity and pickup. The use of steam jet-cooked rice flour also enabled fried batters to control the moisture loss effectively. Furthermore, the wheat flour replacement with 20% steam jet-cooked rice flour in batters led to dramatic reduction of oil uptake by around 40%. This study introduces a hydrothermal treatment (steam-jet cooking) as a new technique to impart better functional properties to rice flour. Specially, the steam jet-cooked rice flour exhibited oil-resisting properties when incorporated into frying batters, consequently producing fried foods with reduced content of oil and calorie.
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