Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401047 |
Resumo: | Abstract This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each rice variety, milling fraction, and rheological behaviors of rice milk were examined. Flow behaviors of rice milk were significantly affected by the variety and milling fractions of raw rice. The different amylose to amylopectin ratios of the two varieties, the compositional differences and the subsequent impact on the gelatinization temperature of raw rice used in rice milk were the primary reasons for these differences. Rice milk prepared from Bengal showed greater consistency coefficients, showing a Newtonian flow behavior compared to the rice milk made from Arhent variety. Broken rice showed a potential to be as a raw material in the rice milk industry since it showed similar flow properties compared to the head rice (i.e. within the same variety). |
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Food Science and Technology (Campinas) |
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Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milkrice milkrheologyrice varietymilling fractionAbstract This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each rice variety, milling fraction, and rheological behaviors of rice milk were examined. Flow behaviors of rice milk were significantly affected by the variety and milling fractions of raw rice. The different amylose to amylopectin ratios of the two varieties, the compositional differences and the subsequent impact on the gelatinization temperature of raw rice used in rice milk were the primary reasons for these differences. Rice milk prepared from Bengal showed greater consistency coefficients, showing a Newtonian flow behavior compared to the rice milk made from Arhent variety. Broken rice showed a potential to be as a raw material in the rice milk industry since it showed similar flow properties compared to the head rice (i.e. within the same variety).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401047Food Science and Technology v.39 n.4 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.17118info:eu-repo/semantics/openAccessLEE,YoungseungDIAS-MORSE,Palika NamaliMEULLENET,Jean-Francoiseng2019-11-25T00:00:00Zoai:scielo:S0101-20612019000401047Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-11-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk |
title |
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk |
spellingShingle |
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk LEE,Youngseung rice milk rheology rice variety milling fraction |
title_short |
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk |
title_full |
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk |
title_fullStr |
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk |
title_full_unstemmed |
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk |
title_sort |
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk |
author |
LEE,Youngseung |
author_facet |
LEE,Youngseung DIAS-MORSE,Palika Namali MEULLENET,Jean-Francois |
author_role |
author |
author2 |
DIAS-MORSE,Palika Namali MEULLENET,Jean-Francois |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
LEE,Youngseung DIAS-MORSE,Palika Namali MEULLENET,Jean-Francois |
dc.subject.por.fl_str_mv |
rice milk rheology rice variety milling fraction |
topic |
rice milk rheology rice variety milling fraction |
description |
Abstract This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each rice variety, milling fraction, and rheological behaviors of rice milk were examined. Flow behaviors of rice milk were significantly affected by the variety and milling fractions of raw rice. The different amylose to amylopectin ratios of the two varieties, the compositional differences and the subsequent impact on the gelatinization temperature of raw rice used in rice milk were the primary reasons for these differences. Rice milk prepared from Bengal showed greater consistency coefficients, showing a Newtonian flow behavior compared to the rice milk made from Arhent variety. Broken rice showed a potential to be as a raw material in the rice milk industry since it showed similar flow properties compared to the head rice (i.e. within the same variety). |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401047 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401047 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.17118 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 n.4 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126325076787200 |