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Changes in physico-chemical and rheological properties of rice during flaking.

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Relation http://ir.cftri.com/3332/
IJFP-02-00
 
Title Changes in physico-chemical and rheological properties of rice during flaking.
 
Creator Rajni, Mujoo.
Zakiuddin Ali, S.
 
Subject 01 Rice
14 Physical properties
05 Processing and Engineering
 
Description Physicochemical, pasting and flow behaviour properties of raw, flaked and roast-parboiled rice were investigated, and changes occurring within the grain during flaking were evaluated. During roast-parboiling, gelatinization of starch increased hydration capacity, swelling power and solubility of the rice. Flaking further increased these properties by damaging starch contained within the rice during application of mechanical force. Changes were greater in flakes produced by a roller-flaker as opposed to those produced by an edge-runner. Flour slurries in a Rapid Visco Analyser demonstrated pasting characteristics with typical pregelatinization profiles; roast-parboiled and flaked rice had higher initial viscosities but lower peak viscosities than raw rice. All samples demonstrated non-Newtonian, pseudoplastic behaviour for viscosity and flow curves taken over a wide range of shear rates. All viscosity curves contained typical hystereses loops, indicative of a thixotropic nature. Flakes derived from a roller-flaker had higher starch breakdown (indicated by low viscosity and greater thixotrophy) than flakes derived from an edge-runner, which contained more heat damaged starch.
 
Date 2000
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3332/1/INTERNATIONAL_JOURNAL_OF_FOOD_PROPERTIES%2C_3%281%29%2C_117-135_%282000%29.pdf
Rajni, Mujoo. and Zakiuddin Ali, S. (2000) Changes in physico-chemical and rheological properties of rice during flaking. International Journal of Food Properties, 3 (1). 117-135, 34 ref..