The Correlation of Colour and Viscosity Changes of Rice Flour with Gelatinization Percentage under Infrared Heating
Journal Title: International Journal of Research and Review - Year 2018, Vol 5, Issue 2
Abstract
The study was conducted with the objective of finding out the correlation of colour and viscosity changes with gelatinization percentages of rice flour during gelatinization using far-infrared heating. The rice flour was roasted or heated with three far-infrared panel each having 500 W and degree of gelatinization, viscosity and colour changes were measured. The gelatinization percentage, viscosity and browning reaction increases with the far-infrared intensity and exposure time. When the combination of far-infrared intensity and exposure time was higher, a higher gelatinization percentage, viscosity changes and brown colour development were observed. The viscosity changes increased linearly, whiteness reduction (ΔL*) increased exponentially and total color change (ΔE*) increased linearly with the degree of gelatinization. Maximum gelatinization (100%) could be achieved by exposing rice flour to 9000 W/m2 for 6 minutes. Therefore it can be concluded that there is a strong positive relationship for viscosity and colour development against degree of gelatinization of rice flour gelatinized with far-infrared radiation.
Authors and Affiliations
Gunaratnam Abhiram
Keywords
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