Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour
- Authors
- Lee, Young-Tack; Shim, Min-Jung; Goh, Hye-Kyung; Mok, Chulkyoon; Puligundla, Pradeep
- Issue Date
- Jun-2019
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Germinated brown rice; Jet milling; Physicochemical property; Pasting property; Starch hydrolysis
- Citation
- FOOD CHEMISTRY, v.282, pp.164 - 168
- Journal Title
- FOOD CHEMISTRY
- Volume
- 282
- Start Page
- 164
- End Page
- 168
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/1380
- DOI
- 10.1016/j.foodchem.2018.07.179
- ISSN
- 0308-8146
- Abstract
- Germinated brown rice (GBR) flours were prepared by hammer milling and jet milling. The effect of the milling on the physicochemical and pasting properties of the resultant flours were investigated. The jet milling of GBR resulted in flour with different particle sizes, which were air-classified into coarse and fine size fractions. As the particle size decreased, the amount of damaged starch increased. The WAI, WSI, and oil absorption of the jetmilled GBR flour was slightly lower than that of the hammer-milled flour. Increased alpha- and beta-amylase activities were observed in the coarse fraction of the jet-milled GBR flour compared with the hammer-milled and jet-milled fine fractions. The RVA viscosity profiles of the fine fraction of the jet-milled GBR flour were significantly higher than those of the hammer-milled or the coarse fraction of the jet-milled GBR flour. Compared with the hammermilled flour, jet milling increased in vitro starch hydrolysis.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.