Rheological properties of different degree of pregelatinized rice flour batter

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The effect of using rice flour at different degree of gelatinization on rheological properties of a batter system was studied. Rice flour was gelatinized by heated for 20, 40, 60 and 90 min. The treated rice flour was used to prepare batters by stirring it for 2 min. The batter were subjected to determination of apparent viscosity, consistency and flow behavior index and storage modulus G'. The results showed that degree of gelatinization, DG of rice flour increased with the increased heating period up to 60 min. All rice flour batter shown shear thinning behavior since the viscosity decreased with increasing shear rate. The behavior was proven by the value of consistency coefficient, K more than 0 and flow behavior index, n less than 1. Rice flour batter heated in a longer period has higher viscosity and could be attributed by lower water content. The storage modulus, G' of heated rice flour were lower than G' of commercial and unheated rice flour. This result was probably because of the lower amylose and protein content in the modified starch pastes.

Original languageEnglish
Pages (from-to)1707-1714
Number of pages8
JournalSains Malaysiana
Volume42
Issue number12
Publication statusPublished - Dec 2013

Fingerprint

rice flour
batters
rheological properties
viscosity
storage modulus
gelatinization
shear stress
modified starch
amylose
protein content
water content
heat

Keywords

  • Degree of gelatinization
  • Gelatinization
  • Rheology
  • Rice flour

ASJC Scopus subject areas

  • General

Cite this

Rheological properties of different degree of pregelatinized rice flour batter. / Rohaya, M. S.; Maskat, Mohamad Yusof; Abd. Ghani, Ma`Aruf.

In: Sains Malaysiana, Vol. 42, No. 12, 12.2013, p. 1707-1714.

Research output: Contribution to journalArticle

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