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.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 4) |
| DOI | 10.11648/j.ijnfs.20160504.14 |
| Page(s) | 255-263 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Rice Paper, Heat Treatments, Morphological Examination, Physicochemical Properties, Sensory Evaluation
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APA Style
Amal M. H. Abdel-Haleem. (2016). Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments. International Journal of Nutrition and Food Sciences, 5(4), 255-263. https://doi.org/10.11648/j.ijnfs.20160504.14
ACS Style
Amal M. H. Abdel-Haleem. Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments. Int. J. Nutr. Food Sci. 2016, 5(4), 255-263. doi: 10.11648/j.ijnfs.20160504.14
AMA Style
Amal M. H. Abdel-Haleem. Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments. Int J Nutr Food Sci. 2016;5(4):255-263. doi: 10.11648/j.ijnfs.20160504.14
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Download@article{10.11648/j.ijnfs.20160504.14,
author = {Amal M. H. Abdel-Haleem},
title = {Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {4},
pages = {255-263},
doi = {10.11648/j.ijnfs.20160504.14},
url = {https://doi.org/10.11648/j.ijnfs.20160504.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160504.14},
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.},
year = {2016}
}
TY - JOUR T1 - Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments AU - Amal M. H. Abdel-Haleem Y1 - 2016/06/20 PY - 2016 N1 - https://doi.org/10.11648/j.ijnfs.20160504.14 DO - 10.11648/j.ijnfs.20160504.14 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 255 EP - 263 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160504.14 AB - 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. VL - 5 IS - 4 ER -
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