Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment.
Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Public Library of Science (PLoS)
2016-01-01
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| Series: | PLoS ONE |
| Online Access: | http://europepmc.org/articles/PMC4990194?pdf=render |
| _version_ | 1819122936485773312 |
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| author | Yang Qin Chengzhen Liu Suisui Jiang Jinmiao Cao Liu Xiong Qingjie Sun |
| author_facet | Yang Qin Chengzhen Liu Suisui Jiang Jinmiao Cao Liu Xiong Qingjie Sun |
| author_sort | Yang Qin |
| collection | DOAJ |
| description | Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly, compared with GRS samples, the storage modulus (G') and loss modulus (G") values of modified GRF increased more greatly and the tanδ values decreased more remarkably, indicating that the dry-heat treatment showed more impact on the GRF and a higher viscoelasticity compared with GRS. Our results suggest the dry-heat treatment of GRF is a more effective method than that of GRS, which omits the complex and tedious process for purifying GRS, and thereby has more practical applications in the food industry. |
| first_indexed | 2024-12-22T07:00:22Z |
| format | Article |
| id | doaj.art-900dc7fc93e94ed7bcb4445e6a3c2f51 |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-12-22T07:00:22Z |
| publishDate | 2016-01-01 |
| publisher | Public Library of Science (PLoS) |
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| spelling | doaj.art-900dc7fc93e94ed7bcb4445e6a3c2f512022-12-21T18:34:50ZengPublic Library of Science (PLoS)PLoS ONE1932-62032016-01-01118e016037110.1371/journal.pone.0160371Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment.Yang QinChengzhen LiuSuisui JiangJinmiao CaoLiu XiongQingjie SunGlutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly, compared with GRS samples, the storage modulus (G') and loss modulus (G") values of modified GRF increased more greatly and the tanδ values decreased more remarkably, indicating that the dry-heat treatment showed more impact on the GRF and a higher viscoelasticity compared with GRS. Our results suggest the dry-heat treatment of GRF is a more effective method than that of GRS, which omits the complex and tedious process for purifying GRS, and thereby has more practical applications in the food industry.http://europepmc.org/articles/PMC4990194?pdf=render |
| spellingShingle | Yang Qin Chengzhen Liu Suisui Jiang Jinmiao Cao Liu Xiong Qingjie Sun Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment. PLoS ONE |
| title | Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment. |
| title_full | Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment. |
| title_fullStr | Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment. |
| title_full_unstemmed | Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment. |
| title_short | Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment. |
| title_sort | functional properties of glutinous rice flour by dry heat treatment |
| url | http://europepmc.org/articles/PMC4990194?pdf=render |
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