Effect of ultra-high pressure treatment on quality of glutinous rice flours prepared with various water contents

Zhang, Q. and Cui, D. M. and Wang, N. F and Yu, Z. Y. and Cai, X. R. and Du, X. F. (2024) Effect of ultra-high pressure treatment on quality of glutinous rice flours prepared with various water contents. International Food Research Journal (Malaysia), 31. pp. 1003-1010. ISSN 2231 7546

In the present work, the glutinous rice flours prepared using ultra-high pressure (UHP) treatment at 200 MPa (100 – 1,000 MPa range) were compared with the glutinous rice flour prepared using the conventional wet process. Results indicated that the protein and ash contents of the UHP-prepared glutinous rice flour were higher than those of the traditionally prepared glutinous rice flour. Low field nuclear magnetic resonance (LFNMR) analysis demonstrated that the application of UHP treatment facilitated the penetration of water into the inner structure of glutinous rice granules, resulting in a more uniform distribution of water within the rice. The brightness of glutinous rice flour obtained through the wet process was initially higher compared to that of glutinous rice flour treated with UHP. However, the brightness of the wet-processed flour gradually increased as the water content increased. The wet process resulted in glutinous rice flour with the lowest content of damaged starch, whereas the degree of starch granule damage in glutinous rice flour prepared by UHP decreased gradually as the water content increased. Scanning electron microscopy (SEM) revealed that at 200 MPa, UHP-damaged starch with a moisture content of 32% exhibited similar characteristics to that of the wet process, with relatively regular and uniform particle morphology. No additional peaks or chemical groups were detected in the FTIR analysis. The present work could have the potential to offer novel approaches for the production of glutinous rice flour.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(04)%202024/17%20-...

Abstract

In the present work, the glutinous rice flours prepared using ultra-high pressure (UHP) treatment at 200 MPa (100 – 1,000 MPa range) were compared with the glutinous rice flour prepared using the conventional wet process. Results indicated that the protein and ash contents of the UHP-prepared glutinous rice flour were higher than those of the traditionally prepared glutinous rice flour. Low field nuclear magnetic resonance (LFNMR) analysis demonstrated that the application of UHP treatment facilitated the penetration of water into the inner structure of glutinous rice granules, resulting in a more uniform distribution of water within the rice. The brightness of glutinous rice flour obtained through the wet process was initially higher compared to that of glutinous rice flour treated with UHP. However, the brightness of the wet-processed flour gradually increased as the water content increased. The wet process resulted in glutinous rice flour with the lowest content of damaged starch, whereas the degree of starch granule damage in glutinous rice flour prepared by UHP decreased gradually as the water content increased. Scanning electron microscopy (SEM) revealed that at 200 MPa, UHP-damaged starch with a moisture content of 32% exhibited similar characteristics to that of the wet process, with relatively regular and uniform particle morphology. No additional peaks or chemical groups were detected in the FTIR analysis. The present work could have the potential to offer novel approaches for the production of glutinous rice flour.

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Item Type:	Article
AGROVOC Term:	rice
AGROVOC Term:	processing
AGROVOC Term:	soil water content
AGROVOC Term:	scanning electron microscopy
AGROVOC Term:	protein content
AGROVOC Term:	ash content
AGROVOC Term:	brightness temperature
Geographical Term:	China
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	29 Apr 2026 07:55
Last Modified:	29 Apr 2026 07:55
URI:	http://webagris.upm.edu.my/id/eprint/3247

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