Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk

Youngseung Lee,Palika Namali Dias-Morse,Jean-Francois Meullenet

doi:10.1590/fst.17118

Abstract

Abstract This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each rice variety, milling fraction, and rheological behaviors of rice milk were examined. Flow behaviors of rice milk were significantly affected by the variety and milling fractions of raw rice. The different amylose to amylopectin ratios of the two varieties, the compositional differences and the subsequent impact on the gelatinization temperature of raw rice used in rice milk were the primary reasons for these differences. Rice milk prepared from Bengal showed greater consistency coefficients, showing a Newtonian flow behavior compared to the rice milk made from Arhent variety. Broken rice showed a potential to be as a raw material in the rice milk industry since it showed similar flow properties compared to the head rice (i.e. within the same variety).

Highlights

Among consumers’ needs, bringing nutritional benefit in combination with acceptability in food products is a significant opportunity for food industry (Jaenke et al, 2017)
According to the apparent amylose contents estimated by the procedure described by Singh et al (2000), Bengal variety contained low amylose contents compared to the Arhent variety
The rheological properties of rice milk were greatly affected by the variety and milling fraction of raw rice used in rice milk preparation

Summary

Introduction

Among consumers’ needs, bringing nutritional benefit in combination with acceptability in food products is a significant opportunity for food industry (Jaenke et al, 2017). Soy milk has been considered to be a carrier for these products in various parts of the world. Allergies or bean-like taste associated with soy have been reported to limit the use of this type of products (Bevilacqua et al, 2016). The widespread acceptability of rice as a non-allergenic cereal allowed the substitution of rice for corn to make a product comparable in consistency and nutritional value to soy milk. A rice milk was referred to as a liquid extracted from rice due to its milk-like texture and functionality (Mitchell et al, 1988). Rice milk is commonly used as a nutritional beverage as an ingredient in soups and puddings as well as a substitute for milk

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