Physico-Chemical Properties of Modified Rice Flour by Physical Modification

Abstract

Pregelitinized rice (PR), pregelitinized waxy rice (PWR), and pregelitinized rice flour (PRF) were evaluated for physico-chemical properties comparing with rice starch and acetylated potato starch. L value was decreased during drum drying. PFR had the highest value (P. PWR had the highest value for apparent viscosity and rice samples had a steady apparent viscosity during heating at . Viscosity was decreased as pH decreased at room temperature and drastically decreased below pH 2. Rice starch and PR had no significant effect for change of pH. Change of viscosity had more effect for hot temp. than room temp.. Pregelitinized samples showed only second peak for DSC. PWR had the lowest value for degree of retrogradation and acetylated potato starch had the highest value for freeze-thaw-stability.