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Effects of rice properties and emulsifiers on the quality of rice pasta
Author(s) -
Lai HsiMei
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1019
Subject(s) - amylose , food science , rice flour , starch , chemistry , differential scanning calorimetry , sugar , raw material , physics , organic chemistry , thermodynamics
Two commercial rice flours (GTIndica and GTJaponica, with amylose contents of 306.8 and 185.2 g kg −1 respectively) and their blended flours were used to make rice pasta. The effects of two emulsifiers (distilled glyceryl monostearate (GMS) and a commercial emulsifier (KM3000)) on the pasting and thermal properties of dried rice pasta were investigated using a Rapid Visco Analyser (RVA) and a differential scanning calorimeter (DSC). The rice pasta made from high‐amylose rice flour had better extrusion properties, better texture, whiter colour, less cooking loss and better eating quality than that made from low‐amylose rice flour. The maximum amount of low‐amylose rice flour that could be blended in for making an acceptable quality of rice pasta was 500 g kg −1 . A soft texture, low adhesiveness and low gumminess of cooked rice pasta were obtained by adding 10 g kg −1 GMS. SEM investigations showed that use of an emulsifier restricted the swelling of starch granules, especially for the pasta made from high‐amylose rice flour. © 2001 Society of Chemical Industry