Effect of High Pressure Treatment and Degree of Milling on Gelatinization and Structural Properties of Brown Rice

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• 作者：S. M. Zhu ; F. F. Hu ; H. S. Ramaswamy ; Y. Yu ; L. Yu…
• 关键词：Rice ; Gelatinization ; High pressure ; Degree of milling
• 刊名：Food and Bioprocess Technology
• 出版年：2016
• 出版时间：November 2016
• 年：2016
• 卷：9
• 期：11
• 页码：1844-1853
• 全文大小：1,194 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149
• 卷排序：9

文摘

Brown rice (BR), medium-milled rice (MR), and fully milled white rice (WR), with different degrees of milling (DOM), 0, 6.6, and 10.4 %, respectively, were high pressure (HP) treated at 200 to 500 MPa for 5 to 15 min. Water absorption, swelling, and gelatinization properties, and microstructural changes were investigated. HP treatment (≥200 MPa) or partial milling (DOM 6.6 %) resulted in water absorption comparable with that of white rice. Swelling behavior was affected by milling and processing temperature. Both HP treatment and milling promoted gelatinization properties. In addition, partial milling reduced the pressure resistance of rice grain, while differences in water absorption, swelling behavior, and gelatinization properties due to milling were reduced by HP treatment. Further, the degree of gelatinization (DG) increased with HP treatment with 400 MPa and 10 min defined as the threshold values for pressure and holding time, respectively. DG values, observed with 400 MPa-10 min treatments, were 41.2, 50.2, and 39.9 %, respectively for BR, MR, and WR. Results demonstrated that HP treatment, combined with milling, is technically feasible and produces rice and rice flour with enhanced DG and swelling behavior. These basic data can be used to improve the processing efficiency and quality of brown rice-based product.