Rheological properties of rice flour treated with mild solutions of citric acid
- 82 Downloads
Effects of milling methods and organic acids treatments on rheological properties of rice flour were investigated. The average particle-size of wet-milled rice flour was lower and showed lower pasting temperature, peak viscosity, and storage modulus values than those of dry-milled rice flour. Wet-milled rice flour treated with citric acid showed significantly low viscosity and viscoelastic properties, as the concentration of citric acid increased, whereas wet-milled rice flour treated with acetic acid was not significantly affected by the acetic acid concentration. Rheological property of baekseolgi (Korean rice cake) made with wet-milled citric-acid-treated rice flour showed a similar trend in viscoelasticity, wherein citric acid treatment lowered the hardness of the rice. However, cohesiveness increased with increasing citric acid concentration. Overall, milling method affected the particle size, which influenced the viscosity and heat stability, whereas citric acid treatment affected the rheological properties of rice flour. These results are expected to contribute to the development of an appropriate method for rice flour application.
Keywordswet-milled rice flour citric acid particle size viscosity viscoelasticity
Unable to display preview. Download preview PDF.
- 3.Lee MK, Shin MS. Characteristics of rice flours prepared by moisture-heat treatment. Korean J. Food Cook. Sci. 22: 147–157 (2006)Google Scholar
- 5.Kum JS. Nutrient of rice and rice processed products. Korean J. Food Preserv. 9: 38–54 (2010)Google Scholar
- 6.Lee MK, Kim JO, Shin MS. Properties of nonwaxy rice flours with different soaking time and particle sizes. Korean J. Food Sci. Technol. 36: 268–275 (2004)Google Scholar
- 8.We GJ, Lee IA, Kang TY, Min JH, Kang WS, Ko SH. Physicochemical properties of extruded rice flours and a wheat flour substitute for cookie application. Food Eng. Prog. 15: 404–412 (2011)Google Scholar
- 10.Jeong JH, Bae JS, Oh MJ. Physico-chemical properties of acetylated rice starches. Korean J. Food Sci. Technol. 25: 123–129 (1993)Google Scholar
- 11.Shin WC, Park HJ, Song JC. Optimization of modified starches on retrogradation of Korean rice cake (Garaeduk). J. Korean Soc. Food Sci. Nutr. 19: 279–287 (2006)Google Scholar
- 12.Shin MS, Lee FZ, Song JY. Water uptakes and resistant starch levels of various starches with preparation conditions of cross-linked starch. J. Hum. Ecol. 14: 36–44 (2004)Google Scholar
- 18.Kum JS, Lee HY. The effect of the varieties and particle size on the properties of rice flour. Korean. J. Food Sci. Technol. 31: 1542–1548 (1999)Google Scholar
- 19.Choi CR, Kim JO, Lee SK, Shin MS. Properties of fractions from waxy rice flour classified with particle size. Food Sci. Biotechnol. 10: 54–58 (2001)Google Scholar
- 20.Park JD, Choi BK, Kum JS, Lee HY. Physicochemical properties of brown rice flours produced under different drying and milling conditions. Korean. J. Food Sci. Technol. 38: 495–500 (2006)Google Scholar
- 21.Kim KS, Han CW, Joung KH, Lee SK, Kim AJ, Park WJ. Quality characteristics of rice noodles with organic acid and thickening agents. Korea Acad.-Ind. Coop. Soc. 10: 1148–1156 (2009)Google Scholar