Document Type

Article

Publication Date

1-1-2007

Abstract

Thermal properties of conventionally and ohmically heated rice starch and rice flours at various frequencies and voltages were studied. There was an increase in gelatinization temperature for conventionally heated rice starches since they were pregelatinized and became more rigid due to starch-chain interactions. In addition, there was a decrease in enthalpy (energy needed) for conventionally and ohmically heated starches during gelatinization; thus, the samples required less energy for gelatinization during DSC analysis. Ohmically heated commercial starch showed the greatest decrease in enthalpy probably because of the greatest extent of pregelatinization through ohmic heating. Brown rice flour showed the greatest gelatinization temperature resulting from the delay of starch granule swelling by lipid and protein. Enthalpy of ohmically heated starches at 20 V/cm was the lowest, which was most likely due to the lower voltage resulting in a more complete pregelatinization from a longer heating time required to reach 100°C. Ohmic treatment at 70 V/cm decreased onset gelatinization temperature of white flour; therefore, it produced rice flour that swelled faster, whereas the conventionally heated sample showed a better thermal resistance. © 2007 Institute of Food Technologists.

Publication Source (Journal or Book title)

Journal of Food Science

First Page

C084

Last Page

C088

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