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Effects of Heat Moisture Treatment on Physicochemical Properties and Starch Digestibility of Rice Flours Differing in Amylose Content |
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| รหัสดีโอไอ | |
| Creator | Elvira Ruiz, Khongsak Srikaeo and Lucia Segovia de la Revilla |
| Title | Effects of Heat Moisture Treatment on Physicochemical Properties and Starch Digestibility of Rice Flours Differing in Amylose Content |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2561 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 6 |
| Journal No. | 3 |
| Page no. | 140-153 |
| Keyword | Rice flour, Heat moisture treatment, Physicochemical property, Starch digestion, Glycaemic index |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/115782 |
| ISSN | 2286-8615 |
| Abstract | Rice flours from the varieties which differ in amylose content, Chai Nat 1 and KDML 105, were modified by heat moisture treatment (HMT). HMT condition was 25 g/100g moisture content and heating at 110?C or 120?C for 5 h.Both HMT treated rice flours were investigated for their morphology and physicochemical properties including starch digestibility. It was found that HMT induced the changes of HMT treated samples when compared to the native flours. Starch granules as observed by SEM images were more aggregated. Gelatinization temperatures as examined by a DSC were shifted to higher temperatures and a broader range. Inconsistent results were found for swelling and solubility. This could be the influence from other components, rather than starch, in the flours. In terms of digestibility,high amylose rice (Chai Nat 1)exhibited lower estimated glycaemic index (GI) than KDML 105. Within the same variety, HMTat the condition used in this study did not significantly affect starch digestionrate and GI values. |
