Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Cereal Science Pub Date : 2025-03-12 DOI:10.1016/j.jcs.2025.104155
Annegret Jannasch, Ya-Jane Wang
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Abstract

The pasting and rheological properties of rice flour and starch are critical for assessing functional and structural qualities of food products. This study aimed to develop a method for assessing the distinct pasting properties of rice flours from short-, medium-, and long-grain cultivars with varying amylose contents, and native and cross-linked waxy rice starches by the oscillatory rheometer equipped with a parallel plate geometry. In contrast to the standard procedure by the Rapid Visco Analyser (RVA), which requires ∼3 g of sample and only measures the pasting properties, the oscillatory rheometer allows for the sequential analysis of pasting and rheological properties with smaller sample sizes as low as 25 mg. When 200 mg or 25 mg of flour or starch were used, the oscillatory rheometer obtained similar pasting profiles to the RVA and assessed the viscoelastic behavior of the resulting pastes, which correlated with the amylose content. Using 25 mg of sample, with a 0.4 mm gap, allowed for the differentiation of the storage moduli across varying levels of cross-linking. A smaller gap size relative to the sample amount, e. g. 100 mg of sample with a 0.5 mm gap, did not distinguish the pasting profiles of rice flours with similar amylose contents, possibly due to excessive granule swelling and breakdown. This study highlights the capability of the oscillatory rheometer to characterize starch functionality, offering a robust method for sequentially analyzing pasting and viscoelastic properties of limited samples, such as those from breeding programs.

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来源期刊
Journal of Cereal Science
Journal of Cereal Science 工程技术-食品科技
CiteScore
7.80
自引率
2.60%
发文量
163
审稿时长
38 days
期刊介绍: The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
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