Advertisement

Journal of Food Science and Technology

, Volume 56, Issue 4, pp 2105–2114 | Cite as

Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels

  • Eng-Keng Seow
  • Chee-Yuen Gan
  • Thuan-Chew Tan
  • Lai Kuan Lee
  • Azhar Mat EasaEmail author
Original Article

Abstract

Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowering the gel viscosity, with RBH having the highest rate of viscosity decrease (− 2.74 × 10−5 Pa). As the addition of heated-SBH or heated-RBH did not reduce gel viscosity, it was hypothesised that active diastase played a major role to weaken gel network. This was further supported by the significant and the lowest storage modulus (G′) value of RBH–GRF gel (5.99 ± 0.02 Pa), as compared to SBH–GRF (6.27 ± 0.04 Pa) and control (6.33 ± 0.04 Pa). A detail of rheological behaviour of the gels was further explained using power law. Overall, this GRF gel model has successfully demonstrated the potential of honey diastase in weakening network of starch-based food.

Keywords

Glutinous rice flour Raw honey Stingless bee honey Diastase Starch thinning 

Notes

Acknowledgements

This study was funded by Universiti Sains Malaysia Research University Grant (Grant No: 1001/PTEKIND/8011023). Seow acknowledges the MyBrain15 (MyPhD) scholarship awarded by the Ministry of Education Malaysia (Higher Education).

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

References

  1. Babacan S, Pivarnik LF, Rand AG (2002) Honey amylase activity and food starch degradation. J Food Sci 67:1625–1630CrossRefGoogle Scholar
  2. Babajide JM, Adeboye AS, Shittu TA (2014) Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread. Int Food Res J 21:1869–1875Google Scholar
  3. Bath PK, Singh N (1999) A comparison between Helianthus annuus and Eucalyptus lanceolatus honey. Food Chem 67:389–397CrossRefGoogle Scholar
  4. Biluca FC, Betta FD, de Oliveira GP, Pereira LM, Gonzaga LV, Costa ACO, Fett R (2014) 5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment. Food Chem 159:244–249CrossRefGoogle Scholar
  5. Choi CR, Kim JO, Lee SK, Shin MS (2001) Properties of fractions from waxy rice flour classified with particle size. Food Sci Biotechnol 10:54–58Google Scholar
  6. Chuah TG, Nisah HH, Choong SYT, Chin NL, Sheikh AHN (2007) Effects of temperature on viscosity of dodol (concoction). J Food Eng 80:423–430CrossRefGoogle Scholar
  7. Chuang GCC, Yeh AI (2006) Rheological characteristics and texture attributes of glutinous rice cakes (mochi). J Food Eng 74:314–323CrossRefGoogle Scholar
  8. Chun SY, Yoo B (2004) Rheological behavior of cooked rice flour dispersions in steady and dynamic shear. J Food Eng 65:363–370CrossRefGoogle Scholar
  9. Chung HJ, Lim HS, Lim ST (2006) Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. J Cereal Sci 43:353–359CrossRefGoogle Scholar
  10. Chuttong B, Chanbang Y, Sringarm K, Burgett M (2016) Physicochemical profiles of stingless bee (Apidae: Meliponini) honey from South East Asia (Thailand). Food Chem 192:149–155CrossRefGoogle Scholar
  11. da Silva PM, Gauche C, Gonzaga LV, Costa ACO, Fett R (2016) Honey: chemical composition, stability and authenticity. Food Chem 196:309–323CrossRefGoogle Scholar
  12. Dutta H, Mahanta CL, Singh V, Das BB, Rahman N (2016) Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chem 191:152–162CrossRefGoogle Scholar
  13. Eerlingen RC, Jacobs H, Delcour JA (1994) Enzyme-resistant starch. V. Effect of retrogradation of waxy maize starch on enzyme susceptibility. Cereal Chem 71:351–355Google Scholar
  14. Filipčev B, Šimurina O, Bodroža-Solarov M (2014) Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses. J Food Sci Technol 51:3163–3171CrossRefGoogle Scholar
  15. Golomb L (1976) The origin, spread and persistence of glutinous rice as a staple crop in mainland Southeast Asia. J Southeast Asian Stud 7:1–15CrossRefGoogle Scholar
  16. Holm J, Lundquist I, Björck I, Eliasson AC, Asp NG (1988) Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats. Am J Clin Nutr 47:1010–1016CrossRefGoogle Scholar
  17. Hug-Iten S, Escher F, Conde-Petit B (2003) Staling of bread: role of amylose and amylopectin and influence of starch-degrading enzymes. Cereal Chem 80:654–661CrossRefGoogle Scholar
  18. Kim CY, Yoo B (2017) Rheological differences of waxy barley flour dispersions mixed with various gums. Prev Nutr Food Sci 22:56–61CrossRefGoogle Scholar
  19. Kulicke WM, Eidam D, Kath F, Kix M, Kull AH (1996) Hydrocolloids and rheology: regulation of visco-elastic characteristics of waxy rice starch in mixtures with galactomannans. Starch/Stärke 48:105–114CrossRefGoogle Scholar
  20. Noisuwan A, Hemar Y, Wilkinson B, Bronlund JE (2009) Dynamic rheological and microstructural properties of normal and waxy rice starch gels containing milk protein ingredients. Starch/Stärke 61:214–227CrossRefGoogle Scholar
  21. Perdon AA, Juliano BO (1975) Gel and molecular properties of waxy rice starch. Starch/Stärke 27:69–71CrossRefGoogle Scholar
  22. Rønholt S, Mortensen K, Knudsen JC (2014) Small deformation rheology for characterization of anhydrous milk fat/rapeseed oil samples. J Texture Stud 45:20–29CrossRefGoogle Scholar
  23. Shim JY, Mulvaney SJ (1999) Effect of cooking temperature and stirring speed on rheological properties and their relationship to amylose content and rice quality. Cereal Chem 71:548–552Google Scholar
  24. Singh N, Bath PK (1997) Quality evaluation of different types of Indian honey. Food Chem 58:129–133CrossRefGoogle Scholar
  25. Singh N, Bath PK (1998) Relationship between heating and hydroxymethylfurfural formation in different honey types. J Food Sci Technol 35:154–156Google Scholar
  26. Singh N, Nakaura Y, Inouchi N, Nishinari K (2007) Fine structure, thermal and viscoelastic properties of starches separated from Indica rice cultivars. Starch/Stärke 59:10–20CrossRefGoogle Scholar
  27. Strait MJ (1997) The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins. Doctoral dissertation, Virginia TechGoogle Scholar
  28. Thomas DJ, Atwell WA (1997) Starches. Eagen Press, St. PaulGoogle Scholar
  29. Turabi E, Sumnu G, Sahin S (2008) Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids 22:305–312CrossRefGoogle Scholar
  30. Ulfah D, Rahmadi A (2018) Analysis of reducing sugar, diastase enzyme and acidity substances of stingless bees (Trigona sp.) honey based on time of harvest in Layuh village, Batu Benawa subdistrict, Hulu Sungai Tengah regency. J Biodivers Environ Sci 12:30–35Google Scholar
  31. Yoo B (2006) Steady and dynamic shear rheology of glutinous rice flour dispersions. Int J Food Sci Technol 41:601–608CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Eng-Keng Seow
    • 1
  • Chee-Yuen Gan
    • 2
  • Thuan-Chew Tan
    • 1
  • Lai Kuan Lee
    • 1
  • Azhar Mat Easa
    • 1
    Email author
  1. 1.Food Technology Division, School of Industrial TechnologyUniversiti Sains Malaysia (USM)PenangMalaysia
  2. 2.Analytical Biochemistry Research CenterUniversiti Sains Malaysia (USM)PenangMalaysia

Personalised recommendations