This study was in order to increase use of rice. Heat-moisture treatment(HMT) was applied to 4 samples of rice flours, Goami (GM), Taeguk (TG), Choochung (CC) and Koshihikari (KSHK), of which amylose contents were 31.5, 32.3, 24.3, and 23.3%, respectively. Wet-milled rice flours were dried and adjus...
This study was in order to increase use of rice. Heat-moisture treatment(HMT) was applied to 4 samples of rice flours, Goami (GM), Taeguk (TG), Choochung (CC) and Koshihikari (KSHK), of which amylose contents were 31.5, 32.3, 24.3, and 23.3%, respectively. Wet-milled rice flours were dried and adjusted to 21, 24, 27 and 30% moisture, respectively and autoclaved at 100 and 105℃ for 30-90 min. The changes on swelling, solubility, RVA paste viscosities and gel strength were observed. In GM and TG, peak viscosity(PV) and breakdown(BD) decreased and no peak appeared as moisture and treatment time increased by HMT. In CC, FV increased notably with big increase of PV and setback(SB) by HMT compared to the other rice flours. BD in all the samples decreased as moisture, temperature, and time increased by HMT. RVA pasting properties of HMT GM and HMT TG were changed remarkably under conditions of moisture 21%, 100℃ and 30min whereas for HMT CC and HMT KSHK, higher temperature or more time required at the same moisture levels. The swelling power, solubility and gel strength increased by HMT. Gel strength correlated positively with SB(r=0.78, p<0.01) and negatively with BD(r=-0.71, p<0.01) and PV(r=-0.36, p<0.05) resulting from strengthening the structure of starch granules in rice flours by HMT. The pasting properties of HMT CC under 21% moisture, 105℃, 30 min approached of Thai rice flour. The rice noodles are made from rice flour and HMT rice flour with 21% moisture at 105℃ for 30 min. Rice flour(TG, GM, CC, KSHK), HMT flour, composite flours with two rice flours, composite flours with rice flour and HMT flour were used for preparation rice noodle. The cooking loss and turbidity of cooking water of rice noodles decreased HMT and high amylose rice flours. Especially, marked decline of cooking loss was found in composite flours with high amylose rice flours and low amylose HMT rice flours. The hardness, adhesiveness, tensil strength and drakness of rice noodles increased when HMT rice flours used. In correlation between the physicochemical properties and quality parameters of noodles, solubility, PV, BD, SB and CS in RVA pasting were found to be useful factors predicting the quality of the rice noodle. From the results of quantitative descriptive analysis for rice noodles, high scores (scores of 5.9 - 6.3 ) of overall acceptabilities were obtained from the noodles containing low amylose rice flour such as CC, HMT CC under 21% moisture, 105℃, 30 min, and the composite rice flour with GM and CC(7:3), showing the high scores of resilience and adhesiveness. But the score of overall acceptability(scores of 4.6) was low in commercial rice noodles made from Thai probably due to high score of hardness and low score of adhesiveness. Result of this study, rice flour changed physical properties by HMT. And it was to certify that the rice noodle was able to made from HMT rice flour. It could be improvement of processing of rice noodle and cooking quality use of composite flours with high amylose rice flour and intermediate amylose rice flour or composite flours with rice flour and HMT rice flour.
This study was in order to increase use of rice. Heat-moisture treatment(HMT) was applied to 4 samples of rice flours, Goami (GM), Taeguk (TG), Choochung (CC) and Koshihikari (KSHK), of which amylose contents were 31.5, 32.3, 24.3, and 23.3%, respectively. Wet-milled rice flours were dried and adjusted to 21, 24, 27 and 30% moisture, respectively and autoclaved at 100 and 105℃ for 30-90 min. The changes on swelling, solubility, RVA paste viscosities and gel strength were observed. In GM and TG, peak viscosity(PV) and breakdown(BD) decreased and no peak appeared as moisture and treatment time increased by HMT. In CC, FV increased notably with big increase of PV and setback(SB) by HMT compared to the other rice flours. BD in all the samples decreased as moisture, temperature, and time increased by HMT. RVA pasting properties of HMT GM and HMT TG were changed remarkably under conditions of moisture 21%, 100℃ and 30min whereas for HMT CC and HMT KSHK, higher temperature or more time required at the same moisture levels. The swelling power, solubility and gel strength increased by HMT. Gel strength correlated positively with SB(r=0.78, p<0.01) and negatively with BD(r=-0.71, p<0.01) and PV(r=-0.36, p<0.05) resulting from strengthening the structure of starch granules in rice flours by HMT. The pasting properties of HMT CC under 21% moisture, 105℃, 30 min approached of Thai rice flour. The rice noodles are made from rice flour and HMT rice flour with 21% moisture at 105℃ for 30 min. Rice flour(TG, GM, CC, KSHK), HMT flour, composite flours with two rice flours, composite flours with rice flour and HMT flour were used for preparation rice noodle. The cooking loss and turbidity of cooking water of rice noodles decreased HMT and high amylose rice flours. Especially, marked decline of cooking loss was found in composite flours with high amylose rice flours and low amylose HMT rice flours. The hardness, adhesiveness, tensil strength and drakness of rice noodles increased when HMT rice flours used. In correlation between the physicochemical properties and quality parameters of noodles, solubility, PV, BD, SB and CS in RVA pasting were found to be useful factors predicting the quality of the rice noodle. From the results of quantitative descriptive analysis for rice noodles, high scores (scores of 5.9 - 6.3 ) of overall acceptabilities were obtained from the noodles containing low amylose rice flour such as CC, HMT CC under 21% moisture, 105℃, 30 min, and the composite rice flour with GM and CC(7:3), showing the high scores of resilience and adhesiveness. But the score of overall acceptability(scores of 4.6) was low in commercial rice noodles made from Thai probably due to high score of hardness and low score of adhesiveness. Result of this study, rice flour changed physical properties by HMT. And it was to certify that the rice noodle was able to made from HMT rice flour. It could be improvement of processing of rice noodle and cooking quality use of composite flours with high amylose rice flour and intermediate amylose rice flour or composite flours with rice flour and HMT rice flour.
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