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Rheological Characterization and Modeling of Rice Flour Dough: Effect of Parboiling Time, Moisture Content and Gum Arabic.

Sila, Bhattacharya (2012) Rheological Characterization and Modeling of Rice Flour Dough: Effect of Parboiling Time, Moisture Content and Gum Arabic. Journal of Texture Studies, 43. pp. 400-412.

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Abstract

Small-deformation compression and stress relaxation studies in addition to nonoral sensory assessments were performed on rice flour doughs, obtained by parboiling at different times (0–60 min), moisture (48–60%) and gumArabic contents (0–0.5%). The response functions were the rheological (firmness and compression energy, initial and equilibrium moduli and relaxation time) and nonoral sensory attributes (ease of extrusion, cohesiveness and stickiness) of dough. Compression energy increased with parboiling time but decreased with moisture content. Relaxation time varied from 0.15 to 20.2 s, meaning a wide variation in the behavior of dough is possible to achieve. The viscoamylographic studies indicated that parboiled rice pastes exhibited more stable status toward retrogradation and showed lesser shearthinning phenomenon comparedwith their counterpart rawrice samples.The stress decay curves could be modeled by three-element spring-dashpot Maxwell–Voigt model (r � 0.81, P � 0.01). The optimum condition for obtaining a dough with minimum stickiness and maximum ease of extrusion was computed. PRACTICAL APPLICATIONS Rice is extensively used in various forms of food as whole grain as much as flour. Because of nonglutinous properties, rice dough fromraw flour cannot be easily flattened or shaped, whereas thermal treatment like parboiling and the use of gum Arabic can make the dough suitable for formulating different products.The addition of gum during dough preparation can retain more water and modify its rheological properties, improving the dough handling characteristics and textural attributes of the finished products. The specific applications of reported findings lie in the development of rice-based products such as ready-to-eat and ready-to-fry/bake snacks, baby foods and breakfast cereals.

Item Type: Article
Uncontrolled Keywords: Pasting properties, rheological properties, rice dough, thermal treatment, three-element model
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Nov 2012 06:27
Last Modified: 27 Nov 2012 06:27
URI: http://ir.cftri.com/id/eprint/11057

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