E Ects of Hydrothermal Treatment On The Physicochemical Properties of Pregelatinized Rice Flour
E Ects of Hydrothermal Treatment On The Physicochemical Properties of Pregelatinized Rice Flour
E Ects of Hydrothermal Treatment On The Physicochemical Properties of Pregelatinized Rice Flour
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Abstract
Eects of hydrothermal treatment on the pasting, thermal and hydration properties of rice our prepared from three Indica
varieties of milled rice [Taichung Sen Glutinous (TCSW) 1, Taichung Sen (TCS) 10, and TCS 17], which contained 1.2, 17.9 and
28.8% amylose, were studied. Three hydrothermally-treated factors, soaking time, steaming temperature and steaming time were
investigated. From the statistical results of an experimental design of L27 orthogonal array, the soaking time is a signicant factor
that aects the pasting properties of three varieties of rice with various degrees of inuence. However, the increase of pasting temperature, reduction of peak viscosity and elevation of nal viscosity were investigated for all treated non-waxy rice and resulted in
the reduction of its breakdown and total setback. The dierences of pasting and hydration properties of treated rice our were
attributed to the changes of rigidity of starch granules under treatment. The results of DSC showed that the degree of gelatinization
was higher in waxy rice than in non-waxy rice when subjected to the same hydrothermal conditions. # 2001 Elsevier Science Ltd.
All rights reserved.
Keywords: Hydrothermal treatment; Pregelatinized rice our; RVA; DSC; Hydration properties
1. Introduction
Pregelatinized rice our has been widely used for
many foods as a major ingredient, bulking agent or
thickening agent. Many popular oriental foods, such as
delicate Chinese rice cakes, baby foods and instant rice
milk, are also made from pregelatinized rice our. Traditionally, grinding the roasted or pued rice kernel
from raw rice or parboiled rice is the way to produce
pregelatinized rice our. It has been realized that the
physicochemical and functional properties, which are
dierent mainly due to the rice varieties and processing
methods, signicantly aect the applications of pregelatinized rice ours (Damir, 1985; Hsieh & Luh, 1991;
Luh, 1991; Lu, Chen & Lii, 1994).
Since starch is the major component of the rice kernel,
the changes of its physicochemical properties during
hydrothermal treatment will dominate the properties of
pregelatinized rice our. The hydrothermal treatment of
0308-8146/01/$ - see front matter # 2001 Elsevier Science Ltd. All rights reserved.
PII: S0308-8146(00)00261-2
456
457
Table 1
The factors and levels for the L27 orthogonal array design
Level
Factora
A: Soaking
B: Steaming temperature
75 C
85 C
95 C
C: Steaming time
20 min
40 min
60 min
a
Factor A was assigned to column 1, Factor B was assigned to column 2, and Factor C was assigned to column 5 of a L 27 orthogonal array
design.
!
n
1X
Mean
yi
n i1
n
1X
1
SNL 10log
n i1 yi2
1
!
2
where SNL is the signal-to-noise ratio of larger the better, n is the total testing number at the same testing level
and y is the corresponding yield of each test. For each
factor and level, the most signicant eects are those
which give the largest SNL values.
2.4. DSC measurements
Thermal characteristics of hydrothermally-treated rice
were studied by using a Dierential Scanning Calorimetry
(DSC) (MDSC 2910, TA Instruments, USA) calibrated
with indium before analysis and using an empty pan as
reference. A rice sample of 55.5 mg (dry basis) was loaded
into an aluminium sample pan. Water was added with a
microsyringe to the sample pan to give a water content of
70% (w/w). The sample pan was sealed, reweighed and
allowed to stand 1 h at room temperature. The sample was
then heated from 30 to 140 C at a rate of 5 C/min. From
the DSC curve, the onset temperature (To), peak temperature (Tp), and transition enthalpy (H) were evaluated
using the TA Instruments analysis software program. The
degree of gelatinization of hydrothermally-treated rice was
also calculated by the following equation (Marshall,
Wadsworth, Verma & Velupillai, 1993).
3
SG % 1 Hpg Hraw 100
where SG is the gelatinization degree of hydrothermallytreated rice and Hpg is transition enthalpy of hydrothermally-treated rice and Hraw is transition enthalpy
of raw rice.
2.5. Hydration properties
The water absorption index (WAI), water solubility
(WS) and swelling power (SP) of hydrothermally-treated
rice were measured according to the methods of Chang,
Moisture
(%)
Protein
Ash
Fat
Amylose
TCSW 1
11.96
7.85
0.49
0.72
TCS 10
12.20
7.83
0.73
0.37
17.9
TCS 17
12.20
8.26
0.46
0.69
28.8
458
459
Table 3
Eect of three factors on the pasting properties of hydrothermally-treated TCSW 1
Pasting properties
Raw
Steaming temperature ( C)
Soaking time
75
85
95
20
40
60
R&E
1h
4h
333
313
(49.90)a
310
(49.66)
346
(50.60)
348
(50.76)
324
(50.05)
297
(49.40)
311
(49.80)
320
(50.47)
320
(49.86)
83
90
(39.11)
84
(38.21)
73
(36.66)
77
(37.04)
84
(38.22)
86
(38.52)
92
(39.25)
77
(37.23)
78
(37.43)
Final viscosity
(FV, RVU)
247
295
(49.35)
309
(49.75)
312
(49.85)
311
(49.83)
306
(49.66)
298
(49.46)
321
(50.11)
303
(49.62)
291
(49.25)
Breakdown
(BKD, RVU)
171
131
(42.27)
124
(40.82)
161
(42.65)
160
(43.34)
137
(41.53)
119
(40.97)
106
(40.02)
159
(43.50)
151
(42.82)
Total setback
(TSB, RVU)
85
182
(45.17)
194
(45.73)
207
(46.28)
191
(45.57)
197
(45.83)
195
(45.72)
190
(45.48)
195
(45.74)
198
(45.90)
Peak viscosity
(PV, RVU)
Temperature at peak
(Ptemp, C)
460
Table 4
Eect of three factors on the pasting properties of hydrothermally-treated TCS 10
Pasting property
Raw
Steaming temperature ( C)
Soaking time
75
85
95
20
40
60
R&E
1h
4h
75
78
(37.83)a
82
(38.25)
84
(38.46)
81
(38.17)
81
(38.13)
82
(38.22)
82
(38.26)
81
(38.17)
81
(38.15)
Peak viscosity
(PV, RVU)
641
514
(53.94)
452
(52.84)
388
(51.57)
498
(53.55)
444
(52.60)
412
(52.01)
518
(53.88)
417
(52.19)
419
(52.17)
Final viscosity
(FV, RVU)
376
415
(52.33)
461
(53.24)
479
(53.58)
460
(53.22)
451
(53.00)
444
(52.84)
460
(53.20)
450
(52.96)
446
(52.90)
Breakdown
(BKD, RVU)
429
281
(48.29)
185
(44.57)
116
(39.76)
229
(44.01)
190
(43.17)
162
(41.71)
248
(44.43)
162
(42.18)
171
(42.30)
Total setback
(TSB, RVU)
164
112
(40.95)
122
(41.71)
127
(42.03)
123
(41.70)
118
(41.43)
120
(41.50)
116
(41.27)
123
(41.75)
122
(41.62)
Gelatinizazation
temperature (Tg, C)
after treatment and the magnitude of decrease signicantly increased with increase in the degree of treatment. With the exception of high cold viscosity, the
pasting properties of TCS 17 rice are similar to a Type
C pasting prole, which is characterized by the lack of
pasting peak viscosity and no breakdown, as dened by
Schoch and Maywald (1968). Collado and Corke (1999)
also reported this in their study of two heatmoisture-
treated varieties of sweet potato starches, which contained 15.2 and 28.5% amylose, respectively.
Table 5 is the summary of main eects of three
hydrothermal factors on the pasting properties of treated
TCS 17 rice our. The Tg and TSB of all treated TCS 17
rice ours are higher than that of raw rice our, while
the PV, FV and BKD are smaller than that of raw rice
our. The dierences between treated rice and raw rice
our increased as steaming temperature and time or
soaking time increased. When TCS 17 rice was soaked
for 1 or 4 h and then steamed at 95 C for 60 min, the
highest Tg and the lowest PV, FV, BKD and TSB could
be obtained.
As is obvious from the viscographs and their calculated mean and SNL values, the starch granules and/or
starch molecules of three varieties of rice respond differently under the same conditions of hydrothermal
treatment. Therefore, the changes in the pattern of viscograph and magnitude of viscosity of treated rice our
are dependent on the rice variety. According to the
changes in viscographs of three varieties of rice treated
under low moisture content (R&E) or low steaming
temperature (75 C), it can be proposed that the amorphous regions of the starch granule are the rst feasible
portion to be modied (Figs. 1, 2 and 3a). Then, amylose
molecules are the second feasible portions to suer from
the hydrothermal eect; the degrees of reassociation of
amylose molecules are proportional to the degree of
treatment. This can be demonstrated from the gradual
decrease in PK and increase of FV of treated TCS 17
when the degree of treatment was gradually increased
(Fig. 3). Under conditions of high moisture (such as S1
or S4) and elevated steaming temperature (85 or 95 C),
gelatinization of starch can take place. The patterns of
viscographs of gelatinized rice ours are totally dierent
due to various amount of amylose in the rice our. The
viscograph of treated TCSW 1 indicated that the swollen
gelatinized starch granules are more open and susceptible
461
Table 5
Eect of three factors on the pasting properties of hydrothermally-treated TCS 17
Pasting property
Raw
Steaming temperature ( C)
Soaking time
75
85
95
20
40
60
R&E
1h
4h
72
84
(38.43)a
89
(38.97)
90
(39.10)
86
(38.70)
88
(38.88)
89
(38.94)
85
(38.54)
89
(38.97)
90
(39.03)
Peak viscosity
(PV, RVU)
579
401
(51.30)
274
(48.00)
228
(45.77)
341
(49.12)
293
(47.71)
269
(46.87)
409
(51.40)
252
(47.25)
242
(46.26)
Final viscosity
(FV, RVU)
736
787
(57.89)
678
(56.09)
525
(53.03)
727
(56.79)
656
(55.19)
606
(54.04)
789
(57.84)
632
(55.21)
568
(53.56)
Breakdown
(BKD, RVU)
418
70
(21.24)
10
(1.09)
8
(1.02)
39
(3.52)
30
(3.40)
17
(1.71)
63
(6.29)
10
(1.76)
13
(1.72)
Total setback
(TSB, RVU)
157
456
(53.15)
413
(51.77)
304
(47.96)
426
(52.27)
393
(50.57)
354
(48.93)
444
(52.84)
390
(50.72)
339
(48.59)
Gelatinizazation
temperature (Tg, C)
462
Table 6
DSC thermal properties of raw and hydrothermally-treated rice of TCSW 1, TCS 10 and TCS 17 prepared by soaking for 1 h and then steaming at
75, 85 or 95 C for 1 h
Steaming condition
First peak
SG (%)a
Second peak
T1o ( C)
T1p (bk7C)
T2o ( C)
T2p ( C)
TCSW 1 (raw)
S1, 75/60
S1, 85/60
S1, 95/60
64.1
70.8
77.4
71.8
77.8
83.0
12.6
2.9
0.6
88.9
105.9
105.8
102.4
95.1
110.6
112.3
111.5
0.7
0.5
0.8
1.5
77.0
95.2
100.0
TCS 10 (raw)
S1, 75/60
S1, 85/60
S1, 95/60
66.2
66.6
68.4
78.2
71.9
75.2
77.5
84.9
9.6
2.2
0.5
0.2
89.7
89.1
94.9
94.2
98.2
98.0
98.7
98.5
1.5
2.5
0.7
0.7
77.1
94.8
97.9
TCS 17 (raw)
S1, 75/60
S1, 85/60
S1, 95/60
63.2
70.1
70.0
75.8
68.9
75.3
75.3
80.7
8.3
3.1
1.1
0.6
87.5
91.3
98.7
94.5
96.2
95.8
100.9
99.1
1.0
0.5
0.6
0.8
62.7
86.8
92.8
Table 7
Eect of dierent steaming times on the water absorption index, water solubility, and swelling power of hydrothermally-treated rice
Rice variety
Heatmoisture treatment
TCSW 1
Raw
S1,a 95 C/20 min
S1, 95 C/40 min
S1, 95 C/60 min
2.38
6.86
7.05
6.68
9.84
11.55
15.09
15.57
2.42
7.13
7.42
7.05
TCS 10
Raw
S1, 95 C/20 min
S1, 95 C/40 min
S1, 95 C/60 min
2.66
3.22
3.27
3.09
5.59
5.90
6.05
5.68
2.21
3.26
3.30
3.12
TCS 17
Raw
S1, 95 C/20 min
S1, 95 C/40 min
S1, 95 C/60 min
2.87
3.72
3.89
3.88
3.15
2.04
2.13
1.98
2.15
3.74
3.91
3.90
S1, 95 C/20 min, /40 min or /60 min: dried pregelatinized rice was prepared by being soaked for 1 h, then steamed at 95 C for 20, 40 or 60 min
and dried in a 70% RH cabinet at 45 C for 1416 h.
a
463