Abstract
Abstract Effects of hydrothermal treatment on the pasting, thermal and hydration properties of rice flour 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 L 27 orthogonal array, the soaking time is a significant factor that affects the pasting properties of three varieties of rice with various degrees of influence. However, the increase of pasting temperature, reduction of peak viscosity and elevation of final viscosity were investigated for all treated non-waxy rice and resulted in the reduction of its breakdown and total setback. The differences of pasting and hydration properties of treated rice flour 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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
