title: The effect of heat moisture treatment on physicochemical properties of early indica rice.
abstract: Early indica rice was heat-moisture treated at different temperature (90°C, 100°C and 110°C) for 3h, 5h and 7h at a moisture content of 28%, respectively. The effects of heat-moisture treatment (HMT) on the amylose content, pasting properties, texture properties, solubility and swelling power of early indica rice were studied. After HMT at 110°C for 7h, the amylose content of early indica rice increased from 25.2% to 30.6%, and its pasting temperature increased from 80.1°C to 92.2°C; the peak viscosity, trough viscosity and final viscosity were all decreased significantly. Both the solubility and the swelling power of early indica rice starches decreased after 110°C 7h heat-moisture treatment. The gel hardness of early indica rice increased significantly, but the adhesiveness decreased after HMT.
authors.affiliation: School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China. phdsun@163.com
authors.forename: Qingjie
authors.initials: Q
authors.lastname: Sun
authors.forename: Tao
authors.initials: T
authors.lastname: Wang
authors.forename: Liu
authors.initials: L
authors.lastname: Xiong
authors.forename: Yunxia
authors.initials: Y
authors.lastname: Zhao
mesh_terms: D000688:Amylose / Q000032:analysis; D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D012275:Oryza / Q000737:chemistry*; D013213:Starch / Q000032:analysis; D014783:Viscosity; D014867:Water / Q000032:analysis
chemical_list: D014867:Water; D013213:Starch; D000688:Amylose