Abstract
Rice flour can be applied into many kinds of foods, but it can have an effect on the final product quality. This study aimed to assess the properties of four different types of rice flours, namely Thai organic white (Phitsanulok; PRF), colored (Riceberry; RBF), brown Jasmine (BJF), and red Jasmine (RJF). The chemical composition (moisture, ash, crude fat, protein, fiber, and carbohydrate contents) of all samples were significantly different (p < 0.05). PRF contained the highest amylose content (33.80%) (p < 0.05). The highest peak (4067.33 cP) and breakdown viscosities (2077.33 cP) were observed in BJF (p < 0.05) whereas the highest setback (1551.33 cP) was found in PRF (p < 0.05). The onset, peak, and conclusion temperatures were significantly different (p < 0.05) while gelatinization enthalpy were not significantly different (p > 0.05). The highest water absorption (7.14 g/g) and water solubility indexes (7.05%) were found in colored rice flour (p < 0.05) (RJF and BJF, respectively). Ultimately, higher amylose content resulted in lower gelatinization temperature and in percentage of crystallinity, but there was an increasing setback value for PRF. Meanwhile, low amylose content in colored rice flour promoted high values of gelatinization temperature, pasting (peak and breakdown viscosities), and functional properties (water solubility index).
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