Effects of Heat Moisture Treatment on Physicochemical Properties and Starch Digestibility of Rice Flours Differing in Amylose Content
DOI:
https://doi.org/10.14456/fabj.2018.13Keywords:
Rice flour, Heat moisture treatment, Physicochemical property, Starch digestion, Glycaemic indexAbstract
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 110ºC or 120ºC 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, HMT at the condition used in this study did not significantly affect starch digestion rate and GI values.
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Adebowale, K.O. and Lawal, O. 2002. Effect of annealing and heat moisture conditioning on the physicochemical characteristics of Bambarra groundnut (Voandzeia subterranea) starch. Food/Nahrung 46: 311-316.
Adebowale, K.O., Henle, T., Schwarzenbolz, U. and Doert, T. 2009. Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing. Food Hydrocolloids 23: 1947-1957.
Anderson, A.K. and Guraya, H.S. 2006. Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches. Food Chemistry 97: 318-323.
Cham, S. and Suwannaporn, P. 2010. Effect of hydrothermal treatment of rice flour on various rice noodles quality. Journal of Cereal Science 51: 284-291.
Franco, C.M., Ciacco, C.F. and Tavares, D.Q. 1995. Effect of the heat‐moisture treatment on the enzymatic susceptibility of corn starch granules. Starch‐Stärke 47: 223-228.
Goñi, I., Garcia-Alonso, A. and Saura-Calixto, F. 1997. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research. 17: 427-437.
Gunaratne, A. and Hoover, R. 2002. Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers 49: 425-437.
Hamaker, B.R. and Griffin, V.K. 1993. Effect of disulfide bond-containing protein on rice starch gelatinization and pasting. Cereal Chemistry 70: 377-380.
Hoove, R. and Vasanthan, T. 1993. The effect of annealing on the physicochemical properties of wheat, oat, potato and lentil starches. Journal of Food Biochemistry 17: 303-325.
Hormdok, R. and Noomborm, A. 2007. Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT-Food Science and Technology 40: 1723-1731.
Jacobs, H., Eerlingen, R., Clauwert, W. and Delcour, J. 1995. Influence of annealing on the pasting properties of starches from varying botanical sources. Cereal Chemistry 72: 480-487.
Khunae, P., Tran, T. and Sirivongpaisal, P. 2007. Effect of heat-moisture treatment on structural and thermal properties of rice starches differing in amylose content. Starch-Starke 59: 593-599.
Kweon, M., Haynes, L., Slade, L. and Levine, H. 2000. The effect of heat and moisture treatments on enzyme digestibility of AeWx, Aewx and aeWx corn starches. Journal of Thermal Analysis and Calorimetry 59: 571-586.
Lindeboom, N., Chang, P.R. and Tyler, R.T. 2004. Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: A review. Starch-Starke 56: 89-99.
Lorlowhakarn, K. and Naivikul, O. 2006. Modification of rice flour by heat moisture treatment (HMT) to produce rice noodles. Kasetsart Journal of Natural Sciences 40: 135-143.
Lumdubwong, N. and Seib, P.A. 2000. Rice starch isolation by alkaline protease digestion of wet-milled rice flour. Journal of Cereal Science 31: 63-74.
Maache-Rezzoug, Z., Zarguili, I., Loisel, C., Queveau, D. and Buleon, A. 2008. Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment. Carbohydrate Polymers 74: 802-812.
Mahasukhonthachat, K., Sopade, P.A. and Gidley, M.J. 2010. Kinetics of starch digestion in sorghum as affected by particle size. Journal of Food Engineering 96: 18-28.
Olayinka, O.O., Adebowale, K.O. and Olu-Owolabi, B.I. 2008. Effect of heat-moisture treatment on physicochemical properties of white sorghum starch. Food Hydrocolloids 22: 225-230.
Puncha-arnon, S. and Uttapap, D. 2013. Rice starch vs. rice flour: Differences in their properties when modified by heat-moisture treatment. Carbohydrate Polymers 91: 85-91.
Schoch, T.J. (1964), “Method of swelling power and solubility”, In Whistler, R.L., Smith, R.J. and BeMiller, J.N. (Eds.), Methods in carbohydrate chemistry starch, Academic Press, London, UK, pp. 106.
Shih, F., King, J., Daigle, K., An, H.J. and Ali, R. 2007. Physicochemical properties of rice starch modified by hydrothermal treatments. Cereal Chemistry 84: 527-531.
Sopade, P.A. and Gidley, M.J. 2009. A rapid in-vitro digestibility assay based on glucometry for investigating kinetics of starch digestion. Starch-Starke 61: 245-255.
Tester, R.F. and Morrison, W.R. 1990. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chemistry 67: 551-557.
Waduge, R.N., Hoover, R., Vasanthan, T., Gao, J. and Li, J. 2006. Effect of annealing on the structure and physicochemical properties of barley starches of varying araylose content. Food Research International 39: 59-77.
Yu, S.F., Ma, Y., Menager, L. and Sun, D.W. 2012. Physicochemical properties of starch and flour from different rice cultivars. Food and Bioprocess Technology 5: 626-637.
Zavareze, E.D. and Dias, A.R.G. 2011. Impact of heat-moisture treatment and annealing in starches A review. Carbohydrate Polymers 83: 317-328.
Zavareze, E.D., Storck, C.R., de Castro, L.A.S., Schirmer, M.A. and Dias, A.R.G. 2010. Effect of heat-moisture treatment on rice starch of varying amylose content. Food Chemistry 121; 358-365.
Zavareze, E.R., Storck, C.R., Suita de Castro, L.A., Schirmer, M.A. and Guerra Dias, A.R. 2010. Effect of heat-moisture treatment on rice starch of varying amylose content. Food Chemistry 121: 358-365.
Zhu, L.-J., Liu, Q.-Q., Sang, Y., Gu, M.-H. and Shi, Y.-C. 2010. Underlying reasons for waxy rice flours having different pasting properties. Food Chemistry 120: 94-100.
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Published
2018-07-25
How to Cite
Ruiiz, Elvira, Khongsak Srikaeo, and Lucía Segovia de la Revilla. 2018. “Effects of Heat Moisture Treatment on Physicochemical Properties and Starch Digestibility of Rice Flours Differing in Amylose Content”. Food and Applied Bioscience Journal 6 (3):140-53. https://doi.org/10.14456/fabj.2018.13.
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Food Processing and Engineering
