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Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality.

Radhika Reddy, K. and Subramanian, R. and Zakiuddin Ali, S. and Bhattacharya, K. R. (1994) Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality. Cereal Chemistry, 71 (6). 548-552, 26 ref..

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Abstract

The dynamic viscoelastic behaviour of nonwaxy rice flour pastes (15 var.) was studied using oscillatory and stress-relaxation tests. When cooked to 95C, the storage (elastic, G'), loss (viscous, G''), and relaxation (G) moduli of the pastes, as well as their relaxation time (T0.75) increased with increasing paste concn. The increase was greater in high-amylose equivalent (AE) rice var. than in low AE var. In pastes of high concn. (13%), G', G'', G, and T0.75 were highest in type I (high AE) and lowest in type VII (low AE) rice. Upon continued cooking at 95C for 60 min, G', G, and T0.75 increased in dilute pastes (7%), but decreased in conc. (>7%) pastes. Again, these changes were greater in low AE rice. G', G'', and G were highly correlated with total AE, as well as with water-insoluble AE content of rice, but not with water-soluble AE content. Data suggested that starch granules of high AE rice are relatively rigid, elastic, and strong, while those of low AE rice are soft, inelastic, and weak, and break down more easily. This difference in starch-granule rigidity was probably the cause of varietal difference in cooked rice texture. Relaxation time, as well as G''/G' data suggested that conc. rice pastes are more elastic than viscous.

Item Type: Article
Uncontrolled Keywords: CEREAL-PRODUCTS; CEREALS-; FLOURS-CEREAL; PASTES-; PHYSICAL-PROPERTIES; PROCESSED-FOODS; RHEOLOGICAL-PROPERTIES; RICE-; RICE-FLOUR; VISCOELASTICITY-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2011 06:55
Last Modified: 28 Dec 2011 10:01
URI: http://ir.cftri.com/id/eprint/7888

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