Comparison of DSC thermal curves and RVA properties between lipidfree and non-lipidfree in milled rice flours
Differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA) were applied to determine the difference of gelatinization and pasting properties between the lipidfree and non-lipidfree milled rice flour using 4 early-indica rice grown in both early season and late season. The result showed t...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2005-09-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2005.05.0518 |
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| Summary: | Differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA) were applied to determine the difference of gelatinization and pasting properties between the lipidfree and non-lipidfree milled rice flour using 4 early-indica rice grown in both early season and late season. The result showed that the lipidfree milled rice flour had significantly lower gelatinization enthalpy (⊿T) than non-lipidfree, flour did in the DSC curves, but no significant differences were found between the lipidfree milled rice flour and non-lipidfree flour in onset temperature (T<sub>o</sub>), peak temperature (T<sub>p</sub>) and conclusion temperature (T<sub>c</sub>) for their DSC curves. Compared with non-lipidfree flour, the lipidfree milled rice flour also had comparatively higher breakdown and lower setback RVA properties, though no consistent difference was found between the lipidfree milled rice flour and non-lipidfree lipid flour in peak viscosity (PV), holding strength (HS), final viscosity (FV) and consistence, which varied with different varieties and season samples. |
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| ISSN: | 1008-9209 2097-5155 |