Pasting, swelling, and solubility characteristics of rice batter prepared from different wet grinding systems

Abstract

AbstractPasting behavior of raw and parboiled rice (IR‐64) batter prepared from different wet grinding systems (stone grinder, mixer grinder, and colloid mill) with average particle size (∼620 µm) similar to the market sample was studied after 14–16 h fermentation. Gelatinization temperature (GT) for raw and parboiled rice varied from 70 to 75°C and 77 to 79°C, respectively. Peak viscosity (PV) was highest in the batter prepared from stone grinder which could be due to the predominant compressive forces involved in wet grinding. PV of parboiled rice batter was 40–45% less than the raw rice which was attributed to the presence of pre‐gelatinized starch. In parboiled rice batter, breakdown (BD) reduced drastically and the relative breakdown (BDr) was also low compared to the raw rice batter. Swelling power and solubility when studied at various temperatures 50–100°C were lower in the batter prepared from stone grinder compared to the shear imparting mixer grinder and colloid mill indicating the probable role of grinding forces involved.