title: Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour.
abstract: This research was conducted to investigate the effects of different grinding techniques (dry, semi-wet and wet) of milled rice grains on the damaged starch and particle size distribution of flour produced from a new variety, MR263, specifically related to the pasting and thermal profiles. The results indicated that grinding techniques significantly (p<0.05) affected starch damage content and particle size distribution of rice flour. Wet grinding process yields flour with lowest percentage of starch damage (7.37%) and finest average particle size (8.52μm). Pasting and gelatinization temperature was found in the range of 84.45-89.63°C and 59.86-75.31°C, respectively. Dry ground flour attained the lowest pasting and gelatinization temperature as shown by the thermal and pasting profiles. Correlation analysis revealed that percentage of damaged starch granules had a significant, negative relationship with pasting temperature while average particle size distribution had a significant, strong negative relationship with gelatinization temperature.
authors.affiliation: Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia.
authors.forename: R
authors.initials: R
authors.lastname: Asmeda
authors.affiliation: Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia. Electronic address: dnoorlaila@salam.uitm.edu.my.
authors.forename: A
authors.initials: A
authors.lastname: Noorlaila
authors.affiliation: School of Industrial Technology, Food Technology Department, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia.
authors.forename: M H
authors.initials: MH
authors.lastname: Norziah
mesh_terms: D002523:Edible Grain / Q000737:chemistry; D005433:Flour / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D010316:Particle Size; D013213:Starch / Q000032:analysis*; D013696:Temperature; D014783:Viscosity
chemical_list: D013213:Starch
keywords: Damaged starch; Grinding techniques; Particle size distribution; Pasting profiles; Rice flour; Thermal profiles