Influence of grain activation conditions on functional characteristics of brown rice flour
Arashdeep Singh, Savita Sharma, Baljit Singh
Food Science and Technology International
Abstract
Grain activation is a natural processing technique that can be used to produce modified flours without chemical modification. Functional characteristics of brown rice flour as influenced by grain activation time and temperatures were investigated. Germination temperatures at 25 ℃, 30 ℃ and 35 ℃ and time for 12, 24, 36 and 48 h significantly influenced the functional properties of flour with modification of starch, protein and high enzymatic activity. Significant decrease in the bulk density, water absorption and swelling power of brown rice flour was observed in comparison to non-germinated flour. Gel consistency and oil absorption capacity of brown rice flour increased as the grain activation time and temperature were increased. Native flour had lowest emulsion and foaming properties, while increase in grain activation time and temperature enhanced the emulsifying and foaming properties of flour. Paste clarity of native flour was 54% which was reduced to 25.17%; however, increase in germination time and temperature increased the % synersis values of germinated flour. Native flour had least gelation concentration of 12% which increased to 25% after 48 h of germination at 35 ℃. Overall, germination can be used as a natural way to modify the functional properties of brown rice flours for their utilization in variety food products.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
grain activation increases gel consistency and oil absorption capacity
“Gel consistency and oil absorption capacity of brown rice flour increased as the grain activation time and temperature were increased.”
grain activation increases gelation concentration
“Native flour had least gelation concentration of 12% which increased to 25% after 48 h of germination at 35 ℃.”
grain activation enhances emulsifying and foaming properties
“Native flour had lowest emulsion and foaming properties, while increase in grain activation time and temperature enhanced the emulsifying and foaming properties of flour.”