Pasting, Thermal and Gel Texture Properties of Three Varieties of Nigeria Rice Flours and Starches
O. J. Odejobi, M. M. Ige, K. A. Adeniyi
Current Journal of Applied Science and Technology · pp. 4304–4315 · Published 22 Aug 2014
10.9734/BJAST/2014/12273Abstract
Flours and starches from three Nigeria rice varieties CISADANE (Faro51), OS6 (Faro11) and NERICA 19 were evaluated for their pasting, thermal and gel texture properties. Their thermal properties were evaluated with Differential Scanning Calorimeter (DSC) andpasting properties were obtained using a Rapid Viscography Analyser (RVA). Light transmittance of their gel textural properties was determined using UV-vis spectrophotometer. The results showed that Glass transition temperature (Tg) was highest in CISADANE (Faro51) (222ºC) and almost the same in OS6 (Faro11). Melting point (MP) temperature was highest for OS6 (Faro11)(264ºC) and almost the same for NERICA 19 and CISADANE (Faro51) flour. Tg values of starches were almost the same in CISADANE (Faro51) and NERICA 19 (264ºC). CISADANE (Faro51) starch showed highest melting point (237ºC), almost the same for the other two starches. It was observed that defatting caused degradation in the physical properties of flours and starches of all the three rice varieties investigated.It was concluded that proteins and fats could influence the glass transition and other physical properties of rice flours and their respective starches.
Cited by 0
No indexed citations yet.
Related research
- Physicochemical and Functional Properties of Flours from Three Purple Maize Varieties Named “Violet de Katiola” in Côte d’Ivoire — shares topic coverage
- Food Quality: A Comparison of the Proximate Content & Sensory Properties of Some Composite Flour Meals — shares topic coverage
- Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours — shares topic coverage
- Impacts of Boiling Times on Physicochemical and Nutritive Composition from Heart of Oil Palm Tree (Elaeis guineensis Jacq.) Consumed as Vegetable in Côte d’Ivoire — shares topic coverage
- Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
0
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.