Effect of water content and heating temperature on thermal properties of brown rice batter

Jehan Aboukzail, Aminah Abdullah, Ma`Aruf Abd. Ghani

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

The objectives of this research were to assess the effect of water content in the formulation (60%,80%, 100%, 105%, 110%, 120% flour basis) on starch gelatinization of brown rice batter, and to identify the effects of heat treatment at 50°C, 60°C, 70°C, 80°C on starch gelatinization and degree of starch gelatinization of brown rice batter and wheat dough. At 60% water content, there was no gelatinization of brown rice batter, but the batter was gelatinized by increasing the water content to 80%. No significant differences in onset (To) peak (Tp) and endest (Tend) temperature when the water content increased from 80% to 120%; however, enthalpy (ΔH) decreased when water content grew up. Heat treatment of brown rice batter at 60% water content made brown rice batter gelatinized. Starch gelatinization temperature To, Tend and ΔH did not have significant differences when temperature of heat treatment increased from 50°C to 80°C while Tp increased significantly (p<0.05) at 80°C. However, heat treatment had more effect on wheat dough compared to brown rice batter.

Original languageEnglish
Title of host publication2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium
PublisherAmerican Institute of Physics Inc.
Volume1678
ISBN (Electronic)9780735413252
DOIs
Publication statusPublished - 25 Sep 2015
Event2015 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2015 - Selangor, Malaysia
Duration: 15 Apr 201516 Apr 2015

Other

Other2015 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2015
CountryMalaysia
CitySelangor
Period15/4/1516/4/15

Fingerprint

water heating
rice
moisture content
starches
thermodynamic properties
heat treatment
wheat
temperature
flour
temperature gradients
enthalpy
formulations

Keywords

  • brown rice batter
  • gelatinization
  • heat treatment
  • water content

ASJC Scopus subject areas

  • Physics and Astronomy(all)

Cite this

Aboukzail, J., Abdullah, A., & Abd. Ghani, MA. (2015). Effect of water content and heating temperature on thermal properties of brown rice batter. In 2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium (Vol. 1678). [050041] American Institute of Physics Inc.. https://doi.org/10.1063/1.4931320

Effect of water content and heating temperature on thermal properties of brown rice batter. / Aboukzail, Jehan; Abdullah, Aminah; Abd. Ghani, Ma`Aruf.

2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium. Vol. 1678 American Institute of Physics Inc., 2015. 050041.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Aboukzail, J, Abdullah, A & Abd. Ghani, MA 2015, Effect of water content and heating temperature on thermal properties of brown rice batter. in 2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium. vol. 1678, 050041, American Institute of Physics Inc., 2015 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2015, Selangor, Malaysia, 15/4/15. https://doi.org/10.1063/1.4931320
Aboukzail J, Abdullah A, Abd. Ghani MA. Effect of water content and heating temperature on thermal properties of brown rice batter. In 2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium. Vol. 1678. American Institute of Physics Inc. 2015. 050041 https://doi.org/10.1063/1.4931320
Aboukzail, Jehan ; Abdullah, Aminah ; Abd. Ghani, Ma`Aruf. / Effect of water content and heating temperature on thermal properties of brown rice batter. 2015 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2015 Postgraduate Colloquium. Vol. 1678 American Institute of Physics Inc., 2015.
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