title: Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose.
abstract: In this study, a modified aqueous leaching method by complex formation of amylose with glycerol was employed for reducing the amylose content of starch in broken white rice to less than 2%, so that the resulting starch can be classified to that of glutinous rice flour. By employing ultrasonication in alkaline condition, extraction of amylose could be performed by washing at lower temperature in shorter time compared to the existing aqueous leaching method. The effects of glycerol concentration, alkali concentration, ultrasonication and treatment time on the amylose content of the treated starch were systematically investigated. Under optimum condition, amylose content of broken white rice starch can be reduced from 27.27% to 1.43% with a yield of 80.42%. The changes in the physicochemical properties of the rice flour before and after treatment were studied.
authors.affiliation: Department of Chemical Engineering, National Taiwan University of Science and Technology, 43, Sec. 4 Keelung Rd., Taipei 10607, Taiwan.
authors.forename: Yohana Dwi
authors.initials: YD
authors.lastname: Setyawati
authors.affiliation: Department of Chemical Engineering, National Taiwan University of Science and Technology, 43, Sec. 4 Keelung Rd., Taipei 10607, Taiwan.
authors.forename: Sitti Faika
authors.initials: SF
authors.lastname: Ahsan
authors.affiliation: Department of Chemical Engineering, National Taiwan University of Science and Technology, 43, Sec. 4 Keelung Rd., Taipei 10607, Taiwan.
authors.forename: Lu Ki
authors.initials: LK
authors.lastname: Ong
authors.affiliation: Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia.
authors.forename: Felycia Edi
authors.initials: FE
authors.lastname: Soetaredjo
authors.affiliation: Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia. Electronic address: suryadiismadji@yahoo.com.
authors.forename: Suryadi
authors.initials: S
authors.lastname: Ismadji
authors.affiliation: Department of Chemical Engineering, National Taiwan University of Science and Technology, 43, Sec. 4 Keelung Rd., Taipei 10607, Taiwan. Electronic address: yhju@mail.ntust.edu.tw.
authors.forename: Yi-Hsu
authors.initials: YH
authors.lastname: Ju
mesh_terms: D000688:Amylose / Q000737:chemistry / Q000302:isolation & purification*; D055598:Chemical Phenomena; D005433:Flour / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D013010:Sonication / Q000379:methods*; D000069453:Ultrasonic Waves
chemical_list: D000688:Amylose
keywords: Amylopectin; Amylose; Broken rice; Glutinous rice flour; Glycerol; Ultrasonication