Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments
International Journal of Nutrition and Food Sciences
Volume 5, Issue 4, July 2016, Pages: 255-263
Received: May 26, 2016; Accepted: Jun. 7, 2016; Published: Jun. 20, 2016
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Author
Amal M. H. Abdel-Haleem, Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Centre, Al-Giza, Egypt
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Abstract
The aim of this study is to produce Gluten-Free rolled paper from broken rice by using different hydrothermal treatments. Pressure parboiling, dry roast parboiling, and popping treatments were applied to enhance the functionality of low- amylose broken rice flour. The effects of hydrothermal treatments on the morphological, physicochemical, as well as sensory properties of the produced Gluten-Free rolled papers were studied. Morphological examination of hydrothermal treated flours showed gelatinized and enlarged starch granules with different shapes, and fractures in the surface, especially in dry roasted parboiled flour. For chemical composition (g/100g), protein (6.7 - 3.57), total starch (81.67- 76.36) and amylose (17.27 - 14.18) significantly decreased in rice papers produced from hydrothermal treated flours, while fat (1.67 - 1.82) and ash (1.62 - 2.68) significantly increased. In vitro starch digestibility showed a significant increase (80 - 99.73 g glucose/ 100g) in rice papers produced from dry roast parboiling and popping treatments. Rice paper batters produced from hydrothermal treatments had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. A significant reduction in lightness value (89.77 to 60.42) occurred, while a significant increase in redness (0.33 to 1.54) and yellowness (3.75 - 20.59) values were observed in all rice papers produced from hydrothermal- treated flours. Tensile strength (0.14 - 0.36 N/mm2) and % elongation at break (43 - 57%) significantly increased in rice papers produced from parboiling treatments, while fracture toughness increased (2.76- 5.51 N/mm3/2) in rice paper produced from popping treatment. Sensory evaluation indicated significant improvement in freshness, rollability, and the overall scores in rice papers produced from parboiling treatments. Results could be a value addition for processing of low- amylose broken rice flour and delivering high quality rice paper to consumers who are more concerned about Gluten-Free products.
Keywords
Rice Paper, Heat Treatments, Morphological Examination, Physicochemical Properties, Sensory Evaluation
To cite this article
Amal M. H. Abdel-Haleem, Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments, International Journal of Nutrition and Food Sciences. Vol. 5, No. 4, 2016, pp. 255-263. doi: 10.11648/j.ijnfs.20160504.14
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Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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