Skip to main content
SpringerLink
Log in

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The starches and flours from four different rice cultivars were evaluated for composition, crystallinity characteristics, blue value, turbidity, swelling power, solubility, pasting properties, and textural and retrogradation properties. The amylose content of starches and flours from different rice cultivars differed significantly. The results showed that the physicochemical properties of rice starch and rice flour were correlated to amylose content. The crystallinity degree of rice starch and flour depended on amylose content. The blue value, turbidity value, and gel hardness were positively correlated to amylose content; however, the swelling power, solubility, and gel adhesiveness were negatively correlated to amylose content. Furthermore, the pasting properties and gel textural and retrogradation properties of rice flours were related to the structure properties of rice starch. And the characteristics of starch, protein, and lipid significantly influenced the turbidity, pasting properties, and gel textural and retrogradation properties of rice flours.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Adebooye, O. C., & Singh, V. (2008). Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.)Walp). Innovative Food Science and Emerging Technologies, 9, 92–100.

    Article  CAS  Google Scholar 

  • Ahmed, J., Ramaswamy, H. S., Ayad, A., Alli, I., & Alvarez, P. (2007). Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry. Journal of Cereal Science, 46, 148–156.

    Article  CAS  Google Scholar 

  • AOAC. (2000). Association of Official Analytical Chemists Official Methods of Analysis Method 920.87, 923.05 (17th ed.). Washington, DC: The Association.

    Google Scholar 

  • Banchathanakij, R., & Suphantharika, M. (2009). Effect of different β-glucans on the gelatinisation and retrogradation of rice starch. Food Chemistry, 114, 5–14.

    Article  CAS  Google Scholar 

  • Bao, J. S., Ao, Z. H., & Jane, J.-L. (2005). Characterization of physical properties of flour and starch obtained from gamma-irradiated white rice. Starch/Stärke, 57, 480–487.

    Article  CAS  Google Scholar 

  • Baxter, G., Blanchard, C., & Zhao, J. (2004). Effects of prolamin on the textural and pasting properties of rice flour and starch. Journal of Cereal Science, 40, 205–211.

    Article  CAS  Google Scholar 

  • Cameron, D., Wang, Y.-J., & Moldenhauer, K. A. (2007). Comparison of starch physicochemical properties from medium-grain rice cultivars grown in California and Arkansas. Starch/Stärke, 59, 600–608.

    Article  CAS  Google Scholar 

  • Dautant, F. J., Simancas, K., Sandova, A. J., & Müller, A. J. (2007). Effect of temperature, moisture and lipid content on the rheological properties of rice flour. Journal of Food Engineering, 78, 1159–1166.

    Article  CAS  Google Scholar 

  • Derycke, V., Vandeputte, G. E., Vermeylen, R., De Man, W., Goderis, B., Koch, M. H. J., et al. (2005). Starch gelatinization and amylose-lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry. Journal of Cereal Science, 42, 334–343.

    Article  CAS  Google Scholar 

  • Devi, A. F., Fibrianto, K., Torley, P. J., & Bhandari, B. (2009). Physical properties of cryomilled rice starch. Journal of Cereal Science, 49, 278–284.

    Article  CAS  Google Scholar 

  • Huang, P. V., Maeda, T., Miskelly, D., Tsumori, R., & Morita, N. (2008). Physicochemical characteristics and fine structure of high-amylose wheat starches isolated from Australian wheat cultivars. Carbohydrate Polymers, 71, 656–663.

    Article  Google Scholar 

  • Ibáñez, A. A., Wood, D. F., Yokoyama, W. H., Park, I. M., Tinoco, M. A., Hudson, C. A., et al. (2007). Viscoelastic properties of waxy and nonwaxy rice flours, their fat and protein-free starch, and the microstructure of their cooked kernels. Journal of Agriculture and Food Chemistry, 55, 6761–6771.

    Article  Google Scholar 

  • Iturriaga, L., Lopez, B., & Añon, M. (2004). Thermal and physicochemical characterization of seven argentine rice flours and starches. Food Research International, 37, 439–447.

    Article  CAS  Google Scholar 

  • Juliano, B. O., Perez, C. M., Blankeney, A. B., Castello, T., Kongseree, N., Laihnelet, B., et al. (1981). International cooperative testing on the amylose content of milled rice. Starch/Stärke, 33, 157–162.

    Article  CAS  Google Scholar 

  • Kadan, R. S., Bryant, R. J., & Millter, J. A. (2008). Effects of milling on functional properties of rice flour. Journal of Food Science, 73(4), 151–154.

    Article  Google Scholar 

  • Kang, H.-J., Hwang, I.-K., Kim, K.-S., & Choi, H.-C. (2003). Comparative structure and physicochemical properties of II pumbyeo, a high-quality japonica rice, and its mutant, suweon 464. Journal of Agricultural and Food Chemistry, 51, 6598–6603.

    Article  CAS  Google Scholar 

  • Kaur, K., & Singh, N. (2000). Amylose-lipid complex formation during cooking of rice flour. Food Chemistry, 71, 511–517.

    Article  CAS  Google Scholar 

  • Lai, H.-M. (2001). Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour. Food Chemistry, 72, 45–463.

    Article  Google Scholar 

  • Lamberts, L., Gomand, S. V., Derycke, V., & Delcur, J. (2009). Presence of Amylose Crystallites in Parboiled Rice. Journal of Agricultural and Food Chemistry, 57, 3210–3216.

    Article  CAS  Google Scholar 

  • Lee, Y. E., & Osman, E. M. (1991). Correlation of morphological changes of rice starch granules with rheological properties during heating in excess water. Journal of Korean Agricultural Chemical Society, 34, 379–385.

    CAS  Google Scholar 

  • Li, J.-Y., & Yeh, A.-I. (2001). Relationships between thermal, rheological characteristics and swelling power for various starcher. Journal of Food Engineering, 50, 141–148.

    Article  Google Scholar 

  • Liang, X., & King, J. M. (2003). Pasting and crystalline property differences of commercial and isolated rice starch with added amino acids. Journal of Food Science, 68(3), 832–837.

    Article  CAS  Google Scholar 

  • Lu, Z.-H., Sasaki, T., Li, Y.-Y., Yoshihashi, T., Li, L.-T., & Kohyama, K. (2009). Effect of amylose content and rice type on dynamic viscoelasticity of a composite rice starch gel. Food Hydrocolloids, 23(7), 1712–1719.

    Article  CAS  Google Scholar 

  • Mandala, I. G., & Bayas, E. (2004). Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions. Food Hydrocolloids, 18, 191–201.

    Article  CAS  Google Scholar 

  • Marco, C., & Rosell, C. M. (2008). Effect of different protein isolates and transglutaminase on rice flour properties. Journal of Food Engineering, 84, 132–139.

    Article  CAS  Google Scholar 

  • Matalanis, A. M., Campanella, O. H., & Hamaker, B. R. (2009). Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylopectin fine structure. Journal of Cereal Science, 50, 74–81.

    Article  CAS  Google Scholar 

  • Miles, M. J., Morris, V. J., Orford, P. D., & Ring, S. G. (1985). The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research, 135, 271–281.

    Article  CAS  Google Scholar 

  • Nakorn, K., Tongdang, T., & Sirivongpaisal, P. (2009). Crystallinity and rheological properties of pregelatinized rice starches differing in amylose content. Starch/Stärke, 61, 101–108.

    Article  CAS  Google Scholar 

  • Noisuwan, A., Hemar, Y., Bronlund, J. E., Wilkinson, B., & Williams, M. A. K. (2007). Viscosity, swelling and starch leaching during the early stages of pasting of normal and waxy rice starch suspensions containing different milk protein ingredients. Starch/Stärke, 59, 379–387.

    Article  CAS  Google Scholar 

  • Noosuk, P., Hill, S. E., Farhat, I. A., Mitchell, J. R., & Pradipasena, P. (2005). Relationship between viscoelastic properties and starch structure in rice from Thailand. Starch/Stärke, 57, 587–598.

    Article  CAS  Google Scholar 

  • Ogawa, Y., Glenn, G. M., Orts, W. J., & Wood, D. F. (2003). Histological structures of cooked rice grain. Journal of Agriculture and Food Chemistry, 51, 7019–7023.

    Article  CAS  Google Scholar 

  • Ohishi, K., Kasai, M., Shimada, A., & Hatae, K. (2007). Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking. Food Research International, 40, 224–231.

    Article  CAS  Google Scholar 

  • Ong, M. H., & Blanshard, J. M. V. (1995). Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine structure of amylopectin. Journal of Cereal Science, 21, 251–260.

    Article  CAS  Google Scholar 

  • Park, I.-M., Ibáñez, A. M., Zhong, F., & Shomaker, C. F. (2007). Gelatinization and pasting properties of waxy and non-waxy rice starches. Starch/Stärke, 59, 388–396.

    Article  Google Scholar 

  • Seguchi, M., Hayashi, M., Sano, Y., & Hirano, H.-Y. (2003). Role of amylose in the maintenance of the configuration of rice starch granules. Starch/Stärke, 55, 524–528.

    Article  CAS  Google Scholar 

  • Seow, C. C., Teo, C. H., & Vasanti Nair, C. K. (1996). A DSC study of the effects of sugars on thermal properties of rice starch gels before and after aging. Journal of Thermal Analysis, 47, 1201–1212.

    Article  CAS  Google Scholar 

  • Singh, N., Kaur, L., Sodhi, N. S., & Sekhon, K. S. (2005). Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry, 89, 253–259.

    Article  CAS  Google Scholar 

  • Singh, N., Kaur, L., Sandhu, K. S., Kaur, J., & Nishinari, K. (2006). Relationships between physicochemical, morphological, thermal, rheological properties of rice starches. Food Hydrocolloids, 20, 532–542.

    Article  CAS  Google Scholar 

  • Singh, N., Nakaura, Y., Inouchi, N., & Nishinari, K. (2007). Fine structure, thermal and viscoelastic properties of starches separated from indica rice cultivars. Starch/Stärke, 59, 10–20.

    Article  CAS  Google Scholar 

  • Sodhi, N. S., & Singh, N. (2003). Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India. Food Chemistry, 80, 99–108.

    Article  Google Scholar 

  • Sun, J. P., Hou, C. Y., & Zhang, S. Y. (2008). Effect of protein on the rheological properties of rice flour. Journal of Food Processing and Preservation, 32, 987–1001.

    Article  CAS  Google Scholar 

  • Takeda, C., Takeda, Y., & Hizukuri, S. (1983). Physicochemical properties of lily starch. Cereal Chemistry, 60, 212–216.

    CAS  Google Scholar 

  • Tang, H., Mitsunaga, T., & Kawamura, Y. (2005). Functionality of starch granules in milling fractions of normal wheat grain. Carbohydrate Polymers, 59, 11–17.

    Article  CAS  Google Scholar 

  • Teo, C. H., Karim, A. A., Cheah, P. B., Norziah, M. H., & Seow, C. C. (2000). On the roles of protein and starch in the aging of non-waxy rice flour. Food Chemistry, 69, 229–236.

    Article  CAS  Google Scholar 

  • Tian, Y. Q., Li, Y., Manthey, F. A., Xu, X. M., Jin, Z. Y., & Deng, L. (2009). Influence of β-cyclodextrin on the short-term retrogradation of rice starch. Food Chemistry, 116, 54–58.

    Article  CAS  Google Scholar 

  • Tukomane, T., & Varavinit, S. (2008). Classification of ricestarchamylose content from rheological changes of starch paste after cold recrystallization. Starch/Stärke, 60, 292–297.

    Article  CAS  Google Scholar 

  • Vandeputte, G. E., & Delcour, J. A. (2004). From sucrose to starch granule to starch physical behaviour: A focus on rice starch. Carbohydrate Polymers, 58, 245–266.

    Article  CAS  Google Scholar 

  • Vandeputte, G. E., Vermeylen, R., Geeroms, J., & Delcour, J. A. (2003). Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture. Journal of Cereal Science, 38, 61–68.

    Article  CAS  Google Scholar 

  • Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P., & Naivikul, O. (2002). Freezing and thawing conditions affect the gel stability of different varieties of rice flour. Starch/Stärke, 54, 31–36.

    Article  CAS  Google Scholar 

  • Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P., & Naivikul, O. (2003). Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice. Starch/Stärke, 55, 410–415.

    Article  CAS  Google Scholar 

  • Viturawong, Y., Achayuthakan, P., & Suphantharika, M. (2008). Gelatinization and rheological properties of rice starch/xanthan mixtures: Effects of molecular weight of xanthan and different salts. Food Chemistry, 111, 106–114.

    Article  CAS  Google Scholar 

  • Wang, L. F., & Wang, Y.-J. (2004). Rice starch isolation by neutral protease and high-intensity ultrasound. Journal of Cereal Science, 39, 291–296.

    Article  CAS  Google Scholar 

  • Wang, H.-H., Sun, D.-W., Zeng, Q. X., & Lu, Y. Q. (2000). Effect of pH, corn starch and phosphates on the pasting properties of rice flour. Journal of Food Engineering, 46, 133–138.

    Article  Google Scholar 

  • Wang, L. F., Wang, Y.-J., & Porter, R. (2002). Structures and physicochemical properties of six wild rice starches. Journal of Agriculture and Food Chemistry, 50, 2695–2699.

    Article  CAS  Google Scholar 

  • Wu, Q. Z., & Zhou, K. J. (2007). The analysis of the competition situation for Chinese Paddy output. Chinese Agricultural Science Bulletin, 23(12), 447.

    Google Scholar 

  • Wu, Y., Chen, Z. X., Li, X. X., & Li, M. (2009). Effect of tea polyphenols on the retrogradation of rice starch. Food Research International, 42, 221–225.

    Article  CAS  Google Scholar 

  • Yu, S. F., Ma, Y., & Sun, D.-W. (2009). Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage. Journal of Cereal Science, 50, 139–144.

    Article  CAS  Google Scholar 

  • Zhong, F., Li, Y., Ibanz, A. M., Oh, M. H., McKenzie, K. S., & Shoemaker, C. (2009). The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes. Food Hydrocolloids, 23, 406–414.

    Article  CAS  Google Scholar 

  • Zhou, Z. K., Robards, K., Helliwell, S., & Blanchard, C. (2003). Effect of rice storage on pasting properties of rice flour. Food Research International, 36, 625–634.

    Article  CAS  Google Scholar 

  • Zhou, Z. K., Robards, K., Helliwell, S., & Blanchard, C. (2007). Effect of the addition of fatty acids on rice starch properties. Food Research International, 40, 209–214.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This study was funded by the Natural Science Foundation of Heilongjiang Province, PR China, under the contract: No.C200804.

Author information

Authors and Affiliations

  1. School of Food Science and Engineering, Harbin Institute of Technology, 202 Haihe Road, Harbin, 150090, China

    Shifeng Yu, Ying Ma, Lucile Menager & Da-Wen Sun

  2. Key Laboralory of Processing Agricultural Products of Heilongjiang Province, Qiqihar University, Qiqihar, 161006, China

    Shifeng Yu

  3. Agrocampus Ouest, Rennes, 35000, France

    Lucile Menager

  4. Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland

    Da-Wen Sun

Authors
  1. Shifeng Yu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ying Ma
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Lucile Menager
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Da-Wen Sun
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Shifeng Yu or Ying Ma.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Yu, S., Ma, Y., Menager, L. et al. Physicochemical Properties of Starch and Flour from Different Rice Cultivars. Food Bioprocess Technol 5, 626–637 (2012). https://doi.org/10.1007/s11947-010-0330-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-010-0330-8

Keywords

Search

Navigation