Waxy Rice Flour Research Articles

Development of 3D printed zanthoxylum oil waxy rice cake

As an attractive choice for patients with celiac disease, scaling up production and innovating flavors are significant challenges for the development of traditional Sichuan snack, waxy rice cake. 3D food printing is an emerging technology that enables the production of food with the desired shape and structure. This study introduced two types of Zanthoxylum oil to enhance both the printability and quality of waxy rice cakes, aiming to achieve Sichuan-style taste through the Zanthoxylum oil's effect. The results showed that the waxy rice flour dough with Zanthoxylum oil exhibited shear thinning properties, with viscosity decreasing from 292.59 Pa·s to 91.16 Pa·s at a shear rate of 1 s⁻1, making it an ideal material for 3D printing. The addition of Zanthoxylum oil significantly enhanced water activity and hydrogen bonds in the dough system. Furthermore, the incorporation of red Zanthoxylum oil accelerated the dough maturation process. 3D printing and TPA results revealed that sticky rice cakes containing 8% and 12% Zanthoxylum oil exhibited optimal printing accuracy, with the 8% sample achieving 96.69% fidelity. After steaming, the waxy rice cake with 8% Zanthoxylum oil retained a height of 18.23 mm and a diameter of 31.74 mm, with a soft, sticky texture. In summary, the product with the addition of 8% red Zanthoxylum oil exhibited superior appearance and texture, making it suitable for 3D printing. This study is expected to realize the customized production of Sichuan-style waxy rice cake.

Artificial intelligence classification and amylose content prediction of rice flour varieties from their pasting features

The pasting features of eight varieties of rice flour with varying amylose content were characterized and then subjected to machine learning analysis in order to classify the rice varieties and predict their amylose content. The waxy rice flour with the least amylose showed a peak viscosity in the early stage of heating, and the high amylose rice flours had the highest final viscosity. Principal component analysis showed that 87.2% of the total variability was explained by the two principal components, which were mainly related to peak temperature and final viscosity. When the pasting features were used as a machine learning dataset for classification, the support vector machine classifier was the most effective in correctly classifying the rice flour varieties by showing a high accuracy and F1-score, followed by the decision tree and stochastic gradient descent. In addition, the integration of pasting features with machine learning analysis showed the potential to predict the amylose content of rice flours. These prediction performances were confirmed by validating the models with independent datasets.

Physicochemical and prebiotic properties of waxy rice flour modified by pullulanase

ABSTRACT The purpose of this study was to elucidate the structural, physicochemical, prebiotic, and in-vitro digestibility properties of enzymatically modified waxy rice flour (EM_WRF). Waxy rice flour (WRF) was enzymatically modified with different concentrations of pullulanase (25, 50, and 75 NPUN per g of dry basis WRF). According to XRD analysis, the A-type XRD pattern of WRF was changed to a B+V-type XRD pattern by pullulanase treatment. In the in-vitro starch digestibility study, it was found that resistant starch content (30.12–34.53%) of EM_WRF were significantly higher than that of WRF (17.34%). After fermentation of EM_WRF for 24 h, the total viable counts of L. acidophilus ATCC 4356 and L. rhamnosus ATCC 7469 on all EM_WRF was significantly higher than those on inulin. The results indicated that EM_WRF has a great prebiotic potential for the functional food industry.

The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball.

Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in this study. The results showed that the damaged starch content increased significantly with the particle size of dry-milled flour, which decreased from 160 to 30 μm. The reduction in particle size increased the pasting viscosity of waxy rice flour, which further improved the stretch ability of dough and increased the viscoelasticity of the rice ball. The increase in damaged starch content directly led to a significant increase in the solubility of dry-milled flour, thereby increasing the freeze cracking rate of the rice ball and reducing its transparency, resulting in a decline in quality. In comparison with wet-milled waxy rice balls, dry-milled waxy rice balls made from rice flour in the range of 40 μm to 60 μm particle size had a similar texture and taste to that of wet-milled ones, moderate freeze cracking rate and better storage stability, as well as a stronger aroma of waxy rice that the consumer favored. GC-MS analysis showed that the content of key aroma compounds, such as grassy and fruity, noted nonanal in dry-milled flour, was 15-30% higher than that in the wet-milled depending on the difference of waxy rice variety. In conclusion, dry-milled waxy rice flour with a particle size in the range of 40 μm to 60 μm could be a candidate to replace wet-milled flour in the preparation of a waxy rice ball.

Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin

Waxy rice has a long history of being cultivated and consumed in China. In this study, the effect of different factors including α-amylase activity, protein, and amylopectin structure on the pasting properties of four waxy rice varieties were investigated. Rice flours were divided into four groups (Vietnam indica (VI), Jiangxi indica (JI), Anhui japonica (AJ), and Dongbei japonica (DJ) group) and treated with AgNO3 solution, DL-dithiothreitol (DTT), or protease (n = 3). Results suggested that both α-amylase activity and protein significantly decrease the pasting viscosity of waxy rice flours. Chain length distribution of amylopectin as measured by high performance ion exchange chromatography (HPAEC-PAD) showed that starch with a higher ratio of short chain leads to a higher pasting viscosity. X-Ray diffractograms showed that the crystal type of all the four varieties of rice starches were characteristic A-type. Relative crystallinity of each rice starch was further calculated, and higher crystallization resulted in a higher viscosity. Our study would provide a fundamental knowledge of the relationship between different factors and waxy starch pasting properties, as well as be a reference for controlling the quality of waxy rice starch-based food products.

Radio frequency treatment improved the slowly digestive characteristics of rice flour

Reducing starch digestibility can be beneficial to control the increasing of postprandial blood glucose and reduce the risk of diabetes, obesity, and other related chronic diseases. In this study, the structure, digestibility and physicochemical properties of rice flour under radio frequency (RF) treatment was investigated. The structural properties of rice flour were characterized by the X-ray diffraction, scanning electron microscopy, Fourier transform infrared spectroscopy and particle size analyzer. The results showed that RF treatment caused the aggregation of starch granules, resulting in the increase of particle size. The relative crystallinity and the short-range order of rice flour were reduced following RF treatment. In vitro digestibility results showed that the resistant starch content of indica, japonica and waxy rice flour (IRF, JRF and WRF) increased from 39.04% to 42.02%, 39.95%–45.12% and 36.26%–43.61% after RF treatment, respectively. Moreover, RF treatment reduced the peak viscosity and breakdown of IRF and JRF, whereas enhanced them in WRF. After RF treatment, the G′ and G″ of all samples increased, while the tan δ displayed an opposite trend. These results suggest that RF treatment has the potential to modify rice flour for extending its application range in food industries.

Improving quality attributes of sweet dumplings by germination: Effect of glutinous rice flour microstructure and physicochemical properties

Current sweet dumplings made by raw waxy rice flour have some unsatisfactory storage and cooking quality such as high cracking rate and too sticky for swallowing. Hence, in order to produce high-quality dumplings, impacts of germination on microstructures and physicochemical characteristics of glutinous rice flours were evaluated, and how these technological properties affected dumpling quality was illustrated. It can be observed that germination reduced the relative crystallinity (from 29.15% to 26.00%) and short-range ordered degree of rice flour, which led to the increasement of swelling power for rice flour, but dramatically decreasing the characteristic viscosity and rigidity of flour paste and gel. And transformations of flour technological properties lowered the water mobility, water loss and cracking rate of sweet dumplings. Moreover, decreases in hardness, gumminess and adhesiveness were found in cooked germinated dumplings, and PCA analysis displayed significant correlations among flour microstructures, physicochemical characteristics, and textural quality of sweet dumplings. This study is beneficial to develop high-quality sweet dumplings through designing the microstructures and functionalities of rice flour with germination.

Applications of waxy corn flour based on physicochemical and processing properties: comparison with waxy rice flour and waxy corn starch

Abstract The proximate composition, molecular weight distribution and main processing properties of waxy corn flour (WCF) were investigated. Furthermore, waxy corn starch (WCS) and waxy rice flour (WRF) were also determined to discuss the applications of WCF. WCS contained more low-molecular-weight fraction (<5 × 105 g/mol) and had higher polydispesity than waxy rice starch (WRS). The water hydration capacity of WCF was the lowest, whereas it had the highest swelling power at 70 and 80 °C. WCF had the highest pasting temperature of 74.85 °C, whereas that of WRF was 68.40 °C and WCS was 73.25 °C. WRF exhibited the lowest melting enthalpy change with a value of 2.54 ± 0.11 (J/g). The retrogradation resistance of WCF was better than that of WRF and WCS. The degree of retrogradation (DR) of WCF was 9.58 ± 0.59% at 14 d, corresponding to WCS of 25.08 ± 0.44% and WRF of 15.68 ± 0.71%. WRF had the lowest glass transition temperature of −27.4 versus −26.2 °C for WCF and −26.0 °C for WCS. It was found that WCF could be used to directly prepare quick-frozen viscous foods. It could also be used as a stabilizer to improve the quality of staple foods.

Superheated steam pretreatment of rice flours: Gelatinization behavior and functional properties during thermal treatment

The effect of superheated steam pretreatment on the gelatinization behavior and functional properties of waxy and non-waxy rice flour were studied. The superheated steam-treated waxy rice flours and non-waxy rice flours showed significantly lower onset of gelatinization temperatures (58.8 and 56.1 °C, respectively) than that of their respective control. Water binding capacity, swelling power, solubility and particle size of rice flours were evaluated from 20 to 90 °C. Before the gelatinization temperature (<60 °C), the water binding capacity and swelling power were about 1.7 times higher for the superheated steam treated waxy rice flour and 1.4 times higher for the superheated steam treated non-waxy rice flour than those of their control. The superheated steam treated non-waxy rice flour had a significantly higher particle diameter (82 μm) than the other flours. The granules of superheated steam-treated flours were swollen more than the native flours granules due to partial gelatinization. Superheated steam may be a promising physical method for modification of specific properties of rice in terms of gelatinization behavior, granular structure and functional characteristics of rice flours.

Investigating the structural properties and in vitro digestion of rice flours.

The physicochemical properties, swelling power, solubility, and digestibility of flour from four rice varieties (black, brown, white, and waxy rice flour) were analyzed. The results showed that the black and brown rice had high‐amylose percentage (21.8% and 20.5%), a relatively low percentage of starch content (68.1% and 79.1%), and lower swelling power (6.6% and 7.6%) and solubility (13.5% and 15.7%), respectively. Waxy rice flour attributed to lower gelatinization temperatures and higher enthalpy values. Meanwhile, the brown, black, and white rice showed higher gelatinization temperature and lower enthalpy value. The black and brown rice flour exhibited lower pasting and viscosity values as compared to waxy rice flour. The results showed that all rice flour had an A‐type X‐ray diffraction pattern, and after cooking all rice flour showed V‐type polymorphs except waxy rice flour. Brown and black rice flour after cooking have lower digestion rate than white rice and waxy rice flour, probably due to its lower expansion and solubility rates, and higher gelatinization temperature.

The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

AbstractBackground and objectivesThere is an increasing interest in the development of gluten‐free products for patients with celiac disease and nonceliac consumers. Three different ratios (80:20, 65:35, and 50:50) of legume flour to waxy rice flour and two legume species (mungbean and cowpea) were used to prepare gluten‐free muffins. Chemical composition, physical properties, texture, and sensory attributes of these muffins were evaluated.FindingsLegume‐based muffins had lower specific volume but higher firmness than control muffin due to decreased number and area of air cells. Protein content in gluten‐free muffins was increased with increasing levels of legume flour. However, muffins with 80% legume flour had the lowest specific volume with increased gummy layers in crumb structure. Muffins containing 1:1 legume‐waxy rice flour mixtures showed the greatest physical properties, textural behavior, visual appearance, sensory score of texture, and overall acceptability comparable to control muffin.ConclusionsThese results indicate that the 1:1 legume‐waxy rice flour mixture might be suitable as an ingredient for gluten‐free bakery products with considerable potential.Significance and noveltyThis study suggests that the legume‐based muffins could be a promising alternative to wheat flour for making gluten‐free bakery products.

Amylose, Gluten and Moisture Content of Non-waxy Rice (Bahadur), Waxy Rice (Aghuni bora) and Buckwheat for Development of Rice Based Gluten Free Biscuit

Background: Rice and buckwheat, due to their gluten free nature, is an important crop to cope up with increasing worldwide high demands for gluten free foods. Therefore, before making product, amylose, gluten and moisture content of the flours were investigated. Methods: Two varieties of rice, non waxy (Bahadur) and waxy (Aghuni bora) and buckwheat flour were selected to investigate amylose, gluten and moisture content by following standard methods for developing a rice based gluten free biscuit which will be suitable for celiac patient. Result: Amylose content of waxy rice was found to be 0.81 per cent, non waxy rice was 27.2 per cent and buckwheat flour 25 per cent. Moisture content ranged from 10.80g/100g to 12.20g/100g in all ingredients. Highest moisture content was found in buckwheat flour being 12.20g/100g and lowest in non waxy rice flour 10.80g/100g. Gluten was not detected in any of the flours. Thus, flours which were tested for amylose, gluten and moisture content are found to be suitable for making gluten free biscuit by substituting wheat flour with rice flour and the judicious combination of waxy and non waxy rice flour will also be very good to overcome problems of dough handling and binding.

Study on storage stability of gluten free biscuit prepared by using rice flour, soya flour and buckwheat flour

Gluten free biscuits were prepared by using Non-waxy rice flour(NW) and Waxy rice flour(W), buckwheat flour(BF), soya flour(SF) at a ratio of 40:30:20:10 (NW:W:BF:SF) respectively. Shelf life study was done by storing biscuit (T) for 4 weeks in different packaging materials and sensory evaluation was done in 7 days interval. Overall acceptability of biscuit was decreased slightly from 0 days to 28 days in all three types of packaging, but were within an acceptable range. Biscuits stored in different packaging materials does have significant affect on changes in moisture content, free fatty acid and peroxide value during storage. Highest moisture content was in PP followed by HDPE and then airtight container. Free fatty acid was low inbiscuits kept in airtight container. There was significant increase in peroxide value across storage but were below FSSAI limitation (10 mEq/kg oil) and lowest value was found in biscuits kept in airtight container.

Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour

Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by unfermented rice flour. Fermented Niangao was harder to be digested than the control was.

Combined speed and duration of milling affect the physicochemical properties of rice flour

The properties of flour from polished rice that had been subjected to various milling conditions were investigated. Waxy, low- and high-amylose rice were milled at different speeds (1050, 950, and 750 r/min) for different durations (20, 40 and 60 s). The swelling power was increased with milling duration and speed compared to brown rice flour. The solubility of milled waxy rice flour was substantially lower than for brown rice flour, but for milled low- and high-amylose rice flour, it was unchanged or slightly reduced. The peak viscosity of low- and high-amylose rice flour was more affected by milling duration, whereas the final viscosity was more affected by milling speed. Total milling revolutions led to greater effect on pasting properties of WRF than LARF and HARF. Milling duration was a greater determinant of thermal properties than was milling speed. Milling conditions had different effects on the digestibility of different rice flours. Milling speed had less effect on digestibility than did milling duration for waxy rice flour, but speed had a greater effect on the digestibility of low- and high-amylose rice flour. This study showed that both milling duration and speed impacted the physicochemical and digestibility properties of different rice flours, but to different extents.

Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour.

Physical, textural, and sensory characteristics of the gluten-free muffins made of mungbean and cowpea flours enriched with waxy rice flour were investigated. Amylose content and pasting viscosity of legume-waxy rice flour blend (1:1) were lower than that of wheat flour. The number and area of gas cells of muffin containing legume flour was lower than that of control muffin with wheat flour. Legume-based muffins had low lightness value due to the presence of color components. Weight of the muffins containing legume was higher than that of control muffin, but their height and volume were lower than control. Legume-based muffins had greater crude ash and protein contents than control. Compared with control, muffin containing legume flour had significantly higher hardness and gumminess. In sensory evaluation, overall acceptance of muffin containing Okdang cultivar of cowpea was the highest among legume-based muffins, which was comparable to control muffin.

Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa.

The effects of waxy rice flour (WRF) in substitution for wheat flour (WF) on the oil absorption, structure, texture and oxidative stability of traditional Korean fried cookies, Yakgwa, were investigated. Fried cookie prepared with WF showed the greatest oil absorption (20.66%), however, the oil absorption reduced as the ratio of WRF substitution increased. The fried cookies prepared with WRF in substitution for WR showed the reduced oil absorption and increased oxidation stability. In addition, the cookies still maintained a layered structure with crispiness and softness. Also, when white WRF was used, the fried cookie showed the increased oxidative stability and reduced oil absorption decreased compared to when brown WRF was used. WRF can be used as a substitute for WF at a percentage of up to 75% and can improve the structure and oxidative stability of Yakgwa during storage. Substitution of WRF for WF significantly improves the structure and oxidative stability of Yakgwa.

Impact of binding interaction characteristics on physicochemical, structural, and rheological properties of waxy rice flour

Impact of covalent and non-covalent binding interactions on physicochemical, structural, and rheological properties of waxy rice flour were investigated using several typical types of chemicals. Dynamic rheometer was used to investigate the viscoelastic properties and resistance to deformation or shearing. Both hydrogen bonds and hydrophobic interactions were necessary for waxy rice flour to form a material with stable structure matrix. Besides this, X-ray diffraction pattern and pasting property measurements showed that the relative crystallinity and pasting viscosity values of waxy rice flour exposed to SDS and l-cysteine treatments increased whereas those of urea decreased compared with the control. Addition of acid, alkali, and NaCl might result in electrostatic forces, ion interactions, and indirectly change hydrogen bonds and hydrophobic interactions between starch and protein, which played a synthetic role on property changes of waxy rice flour.

Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling

This study investigated the effect of protein content on the physicochemical and rheological properties of waxy rice flour and textural properties of glutinous dumplings. Mechanical removal of protein content significantly influenced the color parameters and slurry transparency of waxy rice flour, thereby resulting in a brighter and less yellow color with decreased protein content. Swelling power and solubility increased as a result of decreased thiol groups, and weakened starch-protein network interactions, thereby resulting in increasing cooking solid losses and decreasing height to diameter ratios of cooked glutinous dumplings. The pasting properties revealed that the viscosities of the peak, trough, final, and after breakdown values increased with decreasing protein content. Mechanical property determinations using dynamic rheometer and texture analyzers indicated a less elastic gel-like network structure with decreased protein content of waxy rice flour and glutinous dumplings. This study indicated that partial removal of protein from waxy rice flour may lead to potential energy savings and could be helpful in food processes. Among varieties ranked for personal preference by tasters, glutinous dumplings with 3% protein content were the most preferred, with a white and glossy appearance, a less chewy texture, and a sticky feeling in the mouth.

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

The objective of the present study was attempted to develop a pregelatinized waxy rice flour (PWRF) retarding agent formulation by merging with α-amylase and monoglycerides, as well as using pregelatinizing and lyophilizing technologies to improve bread characteristics such as staling and retrogradation. The major methods, including texture profile analysis (TPA) and sensory evaluation were employed to assess bread qualities. Research results demonstrated the amylose complexing index (ACI) of the PWRF-adding bread samples were higher than that of groups α-amylase-adding, monoglycerides-adding and control. PWRF-adding bread samples exhibited higher starch digestibility and water activity (aw) and showed softer texture, lower hardness and soluble starch content than the groups α-amylase-adding, monoglycerides-adding and control after storage. The PWRF-D exhibited the best effect among all formulations. Further, either fresh or after storage PWRF-adding bread samples acquired the higher sensory score. The bread qualities were improved by PWRF and the staling and retrogradation were further retarded.