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- Title
Multivariate assessment of hydration induced modifications on quality attributes of rice flour from Indian cultivars.
- Authors
Sivaranjani, S.; Rao, P. Srinivasa
- Abstract
Two Indian rice cultivars, namely Sonasakthi (SS) and Gobindbhog (GB), were hydrated for 6, 12 and 18 h of soaking time and temperature of 30, 40 and 50 °C to analyse the physicochemical and structural properties of rice flour. The moisture content of flour ranged between 14.18 and 20.71% among various soaking treatments and increased significantly with soaking time at all temperatures. The amylose content was found to be decreasing at a higher soaking temperature of 50 °C. Swelling power of rice flour was found to be increasing with increased soaking temperature and time varied from 1.821 to 1.911% for SS and from 1.743 to 1.924% for GB. Since the gel consistency values are directly correlated with amylose content, for SS it was highest (133.79 mm) at 40 °C. Response surface methodology (RSM) was used to optimise soaking conditions, resulting in an intermediate soaking temperature (40 °C) and the shortest soaking time (6 h) being preferred for SS with desirability of 0.696. Morphological changes show typical A type crystalline structure and deformed fractions under optimised soaking condition. Correlation matrix displays the correlation coefficient of rice flour under various hydration conditions in which flow properties were mutually linked. Multivariate analysis in terms of principal component analysis (PCA) and Hierarchical cluster analysis (HCA) also illustrates the association among variables and hydration conditions. Thus, the soaking condition of rice provides desired properties that can contribute to the development of rice flour based deep fat fried products.
- Subjects
RICE flour; RICE quality; RESPONSE surfaces (Statistics); PRINCIPAL components analysis; DEEP frying; CULTIVARS; RICE
- Publication
Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 1, p413
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-023-02169-z