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Title: INVESTIGATION OF COMPONENT EFFECTS ON RICE FLOUR PASTING PROPERTIES USING RVA

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

Submitted to: United States Japan Natural Resources Protein Panel
Publication Type: Proceedings
Publication Acceptance Date: 3/20/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The pasting properties of rice and other grains are governed by starch that consists of amylose and amylopectin. However, protein, phospholipid and other components influence the pasting properties of grains. We have studied the pasting properties of rice flour containing various amylose and protein contents using Rapid Viscoanalysis. The concentrations of amylose and protein were 0.4-24.8 % (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 amount of protein increased, the pasting temperature, peak time, peak viscosity, break down, holding strength, and setback increased. Similar viscocity changes were observed when the protein concentration was constant and the amylose content increased. The viscosity changes displayed in viscograms show strong correlation to absorption bands in the 1400-2500 nm region of Near Infrared (NIR) Reflectance spectra indicating the potential for using NIR for RVA curve predictions.