The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour
Preparation methods have been found to affect the physical and chemical properties of rice. This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques. Differences in the particle size distribution of rice flour were investigated in order to assess their impact on pas...
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| Format: | Article |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/16/3099 |
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| author | Yaning Tian Lan Ding Yonghui Liu Li Shi Tong Wang Xueqing Wang Bin Dang Linglei Li Guoyuan Gou Guiyun Wu Fengzhong Wang Lili Wang |
| author_facet | Yaning Tian Lan Ding Yonghui Liu Li Shi Tong Wang Xueqing Wang Bin Dang Linglei Li Guoyuan Gou Guiyun Wu Fengzhong Wang Lili Wang |
| author_sort | Yaning Tian |
| collection | DOAJ |
| description | Preparation methods have been found to affect the physical and chemical properties of rice. This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques. Differences in the particle size distribution of rice flour were investigated in order to assess their impact on pasting, thermal, gel, starch digestibility, and crystalline structure using an X-ray diffractometer (XRD) and a Rapid Visco Analyzer (RVA) across in vitro digestibility experiments. The results showed that semi-dry-milled rice flour (SRF) and wet-milled rice flour (WRF) were similar in damaged starch content, crystalline structure, and gelatinization temperature. However, compared with dry-milled rice flour (DRF) and jet-milled rice flour (JRF), SRF had less damaged starch, a higher absorption enthalpy value, and a higher gelatinization temperature. For starch digestibility, the extended glycemic index (eGI) values of WRF (85.30) and SRF (89.97) were significantly lower than those of DRF (94.47) and JRF (99.27). In general, the physicochemical properties and starch digestibility of WRF and SRF were better than those of DRF and JRF. SRF retained the advantages of WRF while avoiding the high energy consumption, high water consumption, and microbial contamination disadvantages of WRF and was able to produce better rice flour-associated products. |
| first_indexed | 2024-03-10T23:56:18Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:56:18Z |
| publishDate | 2023-08-01 |
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| series | Foods |
| spelling | doaj.art-79189ade29244647a5cff070ad61f7602023-11-19T01:06:53ZengMDPI AGFoods2304-81582023-08-011216309910.3390/foods12163099The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice FlourYaning Tian0Lan Ding1Yonghui Liu2Li Shi3Tong Wang4Xueqing Wang5Bin Dang6Linglei Li7Guoyuan Gou8Guiyun Wu9Fengzhong Wang10Lili Wang11Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaTibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaPreparation methods have been found to affect the physical and chemical properties of rice. This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques. Differences in the particle size distribution of rice flour were investigated in order to assess their impact on pasting, thermal, gel, starch digestibility, and crystalline structure using an X-ray diffractometer (XRD) and a Rapid Visco Analyzer (RVA) across in vitro digestibility experiments. The results showed that semi-dry-milled rice flour (SRF) and wet-milled rice flour (WRF) were similar in damaged starch content, crystalline structure, and gelatinization temperature. However, compared with dry-milled rice flour (DRF) and jet-milled rice flour (JRF), SRF had less damaged starch, a higher absorption enthalpy value, and a higher gelatinization temperature. For starch digestibility, the extended glycemic index (eGI) values of WRF (85.30) and SRF (89.97) were significantly lower than those of DRF (94.47) and JRF (99.27). In general, the physicochemical properties and starch digestibility of WRF and SRF were better than those of DRF and JRF. SRF retained the advantages of WRF while avoiding the high energy consumption, high water consumption, and microbial contamination disadvantages of WRF and was able to produce better rice flour-associated products.https://www.mdpi.com/2304-8158/12/16/3099rice flourmilling methodsparticle sizephysicochemical propertiesstarch digestibility |
| spellingShingle | Yaning Tian Lan Ding Yonghui Liu Li Shi Tong Wang Xueqing Wang Bin Dang Linglei Li Guoyuan Gou Guiyun Wu Fengzhong Wang Lili Wang The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour Foods rice flour milling methods particle size physicochemical properties starch digestibility |
| title | The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour |
| title_full | The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour |
| title_fullStr | The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour |
| title_full_unstemmed | The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour |
| title_short | The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour |
| title_sort | effect of different milling methods on the physicochemical and in vitro digestibility of rice flour |
| topic | rice flour milling methods particle size physicochemical properties starch digestibility |
| url | https://www.mdpi.com/2304-8158/12/16/3099 |
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