Home > III Asia Pacific Symposium on Postharvest Research, Education and Extension: APS2014 > Enzymatic digestibility and hydration properties of submicron-scale rice flour

Articles

Enzymatic digestibility and hydration properties of submicron-scale rice flour

Article number

1213_59

Pages

405 – 410

Language

English

Abstract

The effects of rice grinding to submicron scale on digestibility and hydration properties were compared with coarse flours.
Flour with the particle size of 620 nm was obtained by wet media milling using 0.3 mm Zirconia media.
The digestibility and hydration properties were altered significantly for submicron flour.
Molecular degradation took place in submicron scale flour and thus changed the properties of the flour.
Higher digestibility, solubility, swelling power and water absorption were observed for the submicron flour.
Significantly higher free maltose was found in submicron flour compared to coarse and ultrafine flours.
The effect of submicron scale rice flour on these properties was revealed and the information will help in the practical application of submicron sized rice flour.

Publication

III Asia Pacific Symposium on Postharvest Research, Education and Extension: APS2014

Authors

M.S. Hossen, I. Sotome, K. Nanayama, T. Sasaki, H. Okadome

Keywords

rice, submicron, digestibility, hydration

Full text

https://doi.org/10.17660/ActaHortic.2018.1213.59

Groups involved

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