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EFFECT OF HYDROTHERMAL TREATMENT ON THE PHYSICOCHEMICAL, RHEOLOGICAL AND OIL‐RESISTANT PROPERTIES OF RICE FLOUR *
Author(s) -
KIM DEOK NYUN,
BAE IN YOUNG,
INGLETT GEORGE E.,
LEE SUYONG
Publication year - 2009
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2009.00176.x
Subject(s) - food science , rheology , rice flour , viscosity , moisture , shear thinning , materials science , chemistry , composite material , raw material , organic chemistry
Rice flour was thermomechanically modified by steam‐jet cooking and the physicochemical, rheological and oil‐resistant properties of the resulting product were characterized. Compared with native rice flour, the steam jet‐cooked rice flour exhibited significantly increased hydration properties. Its pasting properties were also characterized by cold initial viscosity, decreased setback and the lack of peak viscosity. The shear‐thinning behaviors of the steam jet‐cooked rice flour were satisfactorily fitted into the Carreau equation. In addition, dynamic viscoelastic measurements showed that the liquid‐like nature was more dominant over the solid‐like properties. When incorporated into frying batter formulations, the steam jet‐cooked rice flour increased the batter viscosity and pickup. The use of steam jet‐cooked rice flour also enabled fried batters to control the moisture loss effectively. Furthermore, the wheat flour replacement with 20% steam jet‐cooked rice flour in batters led to dramatic reduction of oil uptake by around 40%.PRACTICAL APPLICATIONS This study introduces a hydrothermal treatment (steam‐jet cooking) as a new technique to impart better functional properties to rice flour. Specially, the steam jet‐cooked rice flour exhibited oil‐resisting properties when incorporated into frying batters, consequently producing fried foods with reduced content of oil and calorie.