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United States Department of Agriculture

Agricultural Research Service

Title: Investigation of Component Effects on Rice Flour Pasting Properties Using Rva

Authors
item Meadows, Frederick
item Himmelsbach, David
item Barton Ii, Franklin

Submitted to: US Japan Nutritional Research Panel
Publication Type: Abstract Only
Publication Acceptance Date: September 4, 2001
Publication Date: N/A

Technical Abstract: The pasting properties of rice are governed by starch that mainly consists amylose and amylopectin. However, protein and other components also seem t influence the pasting properties of rice starch. We have studied the pasti properties of rice flour containing various amylose and protein contents us Rapid Viscoanalysis. The concentrations of amylose and protein were 0.4-24 4% (w/w) and 7.0-11.4 % (w/w), respectively. Our studies show that both amylose and protein affect pasting times and viscosities as a function of concentration. The final viscosities of these samples ranged from approximately 800 to 4000 Cp. Pasting times varied between 2.5 and 3.5 minutes. When the concentration of amylose was held constant and the amoun of protein increased, the pasting temperature, peak time, peak viscosity, break down, holding strength, and setback increased. Similar viscogram enhancements were observed when the protein concentration was constant and amylose content increased. The viscosity changes displayed in viscograms strong correlation to absorption bands in the 1800-2500 nm region of Near Infrared (NIR) Reflectance spectra using correlation maps. Using RVA in conjunction with spectral properties provides the chemical information need for predicting specific pasting properties and determining the potential application of rice flours with a wide range of constituent concentrations.

Last Modified: 7/30/2014
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