| Titles |
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English :
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Production of gluten free rolled paper from broken rice by using different hydrothermal treatments
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Arabic :
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إنتاج لفائف جلاش خالية من الجلوتين من كسر الأرز باستخدام معاملات حرارية مختلفة
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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- amylase 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 amylase (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- 99.73g 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- amylase broken rice flour and delivering high quality rice paper to consumers who are more concerned about gluten- free products.
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| Publication year |
2016
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| Pages |
225-263
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Int. J. of Nutri. And Food Sci
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| Author(s) from ARC |
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| Publication Type |
Journal
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