Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose

Setyawati, Yohana Dwi and Ahsan, Siti Faika and Lu Ki Ong, . and Soetaredjo, Felycia Edi and Ismadji, Suryadi and Yi-Hsu, Ju (2016) Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose. Food Chemistry, 203. pp. 158-164. ISSN 0308-8146

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Official URL: https://www.ncbi.nlm.nih.gov/pubmed/26948601

Abstract

In this study, a modified aqueous leaching method by complex formation of amylose with glycerol was employed for reducing the amylose content of starch in broken white rice to less than 2%, so that the resulting starch can be classified to that of glutinous rice flour. By employing ultrasonication in alkaline condition, extraction of amylose could be performed by washing at lower temperature in shorter time compared to the existing aqueous leaching method. The effects of glycerol concentration, alkali concen- tration, ultrasonication and treatment time on the amylose content of the treated starch were systemat- ically investigated. Under optimum condition, amylose content of broken white rice starch can be reduced from 27.27% to 1.43% with a yield of 80.42%. The changes in the physicochemical properties of the rice flour before and after treatment were studied

Item Type: Article
Uncontrolled Keywords: Amylopectin Amylose Broken rice Glutinous rice flour Glycerol Ultrasonication
Subjects: Engineering > Chemical Engineering
Divisions: Faculty of Engineering > Chemical Engineering Study Program
Depositing User: Suryadi. Ismadji
Date Deposited: 24 May 2017 10:19
Last Modified: 19 Jul 2018 08:54
URI: http://repository.wima.ac.id/id/eprint/10787

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