Effects of different grinding methods on morphological, textural properties and pasting profiles of MR220 rice flour; [Kesan kaedah pengisaran yang berbeza terhadap morfologi, sifat tekstur dan profil pempesan tepung beras MR220]

• Published in: Malaysian Journal of Analytical Sciences
• Main Author: Ahmad N.; Rajab A.; Mohd Hani N.
• Format: Article
• Language: English
• Published: Malaysian Society of Analytical Sciences 2016
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84977080576&doi=10.17576%2fmjas-2016-2003-18&partnerID=40&md5=7023d0b949dff843283514697302d0ca

Three different grinding techniques (dry, semi-wet, and wet) were employed in rice flour production. Investigation on the effects of the grinding techniques on starch damage percentage, particle size distribution, pasting profiles, morphological and textural properties of rice flours produced were evaluated. Wet grinding resulted in significantly (p< 0.05) has lower percentage of damaged starch (3.24 %) than other grinding methods. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice flours granule shapes. The granules displaying different shapes of polygonal, round and angular forms, with some as an individual granule while others tend to attached together. Wet grinding technique also yielded flour that exhibit significantly (p< 0.05) with higher gel hardness (16.62 g). Pasting profiles showed that pasting temperature for rice flour produce using these three grinding methods varied between 80.15 – 80.42°C. Results revealed that the three grinding techniques clearly affected the physicochemical properties of rice flour. The results from this study play an important role in the selection criteria of rice flour with desirable pasting and textural properties for manufacturing rice-based product. © 2016, Malaysian Society of Analytical Sciences. All rights reserved.