Rheological properties of pastes and gels of rice flour with varied amylose contents
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Abstract
The rheological behaviors of gelatinized pastes and gels, respectively, prepared from 5% w/w and 30% w/w rice flour with varied amylose contents and obtained from different rice varieties, were monitored using steady shear and dynamic shear rheological determinations. All of the gelatinized pastes (5% w/w) exhibited a shear-thinning behavior and a less solid-like behavior (storage modulus (G¢) <100 Pa). RD41, which had a high amylose content, had the lowest viscosity and G¢ values at low flour concentration (5% w/w due to low amylose leaching and lack of gel formation. When its concentration was increaseds to (30% w/w, RD41 formed the firmest gel, compared with the rice varieties with low (PT1 and RD43) and intermediate (KTH17) amylose contents. The G¢ value for all samples produced from 30% w/w flour was considerably higher (200-4,000 times) than that of the system produced using 5% w/w, indicating gel formation; the exception is RD6 (glutinous), which remained to be a flowable paste. The results showed a positive linear correlation between G' and amylose content. Rice variety, amylose content, and flour concentration were the factors affecting the rheological behaviour of rice flours.
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