Effect of Rice Flour Types on the Properties of Nonwoven Pineapple Leaf Fiber and Thermoplastic Rice Starch Composites

2021 ◽  
Vol 904 ◽  
pp. 221-225
Author(s):  
Thapanee Wongpreedee ◽  
Nanthaya Kengkhetkit
Keyword(s):  
Tensile Properties ◽  
Rice Flour ◽  
Thermoplastic Starch ◽  
Rice Starch ◽  
Slight Improvement ◽  
Pineapple Leaf Fiber ◽  
Glutinous Rice ◽  
Reinforcing Agent ◽  
Sem Micrograph ◽  
Rice Flours

Thermoplastic starches and a nonwoven pineapple leaf sheet (NPALF) were prepared. Two types of flours were used to prepare thermoplastic starches (TPSs) which were Rice flour thermoplastic starch (RTPS) and Glutinous rice flour thermoplastic starch (GTPS). Two layers of thermoplastic starches and NPALF layer were sandwiched and pressed by a hot pressing machine at 150°C with 1500 psi for 15 min. All composites were investigated their densities and tensile properties. The density of all composite types had a lower density than each neat TPSs and types of rice flours did not affect their densities. The tensile property results confirmed NPALF could be used as a reinforcing agent both in GTPS and RTPS composites but their tensile improvement effectiveness in both systems are different. NPALF composite with RTPS did not affect the tensile strength but provided a slight improvement in modulus. Remarkably, NPALF composite using GTPS explored the great improvement performance both in strength and modulus which were increased up to 174% and 308% comparing with neat GTPS. SEM micrograph evidence clearly showed good wetting between GTPS and the reinforcement layer in the composite. This is resulting in the NPALF-GTPS composite showed a strong improvement in tensile properties.

Effect of Konjac Glucomannan on Sensory, Physical and Thermal Properties of Mochi

2020 ◽  
Vol 16 (3) ◽  
Author(s):  
Bingxi Ren ◽  
Hongchen Xie ◽  
Lulu Guo ◽  
Kai Zhong ◽  
Yina Huang ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Binding Capacity ◽  
High Hardness ◽  
Textural Properties ◽  
Rice Flour ◽  
High Water ◽  
Konjac Glucomannan ◽  
Rice Starch ◽  
Water Binding ◽  
Glutinous Rice

AbstractMochi is a popular snack in Asia, but few studies explored applications of konjac glucomannan (KGM) combined with mochi. The textural and thermal properties, sensory and microstructural changes were measured from mochi, which performed mainly from glutinous rice flour and KGM blends of which KGM shared 1–5 %. About 1–3 % KGM substitution could improve sensory qualities of mochi. The color of mochi with different KGM concentration could be distinguished by the naked eye. The variants with 4–5 % KGM concentration exhibited high hardness, stickiness of texture parameters, and obvious changes in temperature peak of thermodynamic parameters. The reticular gelatinized microstructures of mochi showed increased aperture of cavities with enhanced matrix surrounded. These changes could be due to high water binding capacity of KGM. In general, 3 % KGM concentration could lead to desirable sensory and textural properties of mochi, indicating a potential of KGM for widespread usage in glutinous rice starch-based foods industry.

scholarly journals Characteristics of Rice Flour Breads Using Yeast Isolated from Pear Red Bartlett Fruits

2018 ◽  
Vol 10 (3) ◽  
pp. 16
Author(s):  
Takeshi Nagai ◽  
Norihisa Kai ◽  
Yasuhiro Tanoue ◽  
Nobutaka Suzuki
Keyword(s):  
Rice Flour ◽  
Rice Cultivars ◽  
Wild Type ◽  
Damaged Starch ◽  
Market Shares ◽  
Glutinous Rice ◽  
Rice Flours ◽  
Specific Volumes ◽  
Made In

To develop high qualities of rice flour breads, we tried to prepare breads using rice flours from major five non-glutinous rice cultivars on market shares of Japan and wild-type Saccharomyces cerevisiae strain YTPR1 isolated from pear Red Bartlett fruits. Apparent amylose contents of rice flours were measured about 12.1-19.9%. Damaged starch contents of these flours were about 22% regardless to the kinds of rice cultivars. Gluten was added about 20 wt.% based on rice flour, and breads were made in the same way. Any bread has caused caving. Next, the amount of water added in dough was regulated in consideration of moisture contents of rice flours. Except for Akitakomachi flour, breads largely expanded, although loaves volumes did not amount to that on bread made from bread flour and commercially available baker’s dried yeast. It was observed correlation between the amount of water and amylose contents of rice flours with R2 = 0.703. It suggested that the amount of water added in dough might estimate from amylose contents of rice flours. Specific volumes of these loaves were low compared with that made from bread flour. However, by sensory analysis, breads made from Hinohikari and Haenuki flours had total points closest to that made from bread flour: it could produce high quality of breads using Hinohikari and Haenuki flours and yeast isolated from pear Red Bartlett fruits.

scholarly journals Corn and Rice Starch-Based Bio-Plastics as Alternative Packaging Materials

Fibers ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 32 ◽  
Author(s):  
Marichelvam ◽  
Jawaid ◽  
Asim
Keyword(s):  
Citric Acid ◽  
Thermogravimetric Analysis ◽  
Water Absorption ◽  
Tensile Properties ◽  
Water Solubility ◽  
Thermoplastic Starch ◽  
Rice Starch ◽  
Packaging Materials ◽  
Commercial Applications ◽  
Thickness Testing

Due to the negative environmental impacts of synthetic plastics, the development of biodegradable plastics for both industrial and commercial applications is essential today. Researchers have developed various starch-based composites for different applications. The present work investigates the corn and rice starch-based bioplastics for packaging applications. Various samples of bioplastics are produced, with different compositions of corn and rice starch, glycerol, citric acid, and gelatin. The tensile properties were improved after adding rice starch. However, water absorption and water solubility were reduced. On the basis of these results, the best sample was analyzed for thickness testing, biodegradability properties, SEM, hydrophilicity, thermogravimetric analysis, and sealing properties of bioplastic. The results show the suitability of rice and corn-based thermoplastic starch for packaging applications.

scholarly journals Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 395
Author(s):  
Shuang Qiu ◽  
Alireza Abbaspourrad ◽  
Olga I. Padilla-Zakour
Keyword(s):  
Electric Field ◽  
Amylose Content ◽  
Rice Flour ◽  
Pulsed Electric Field ◽  
Rice Starch ◽  
Rice Grain ◽  
Nmr Studies ◽  
Rice Grains ◽  
Structure Changes ◽  
Glutinous Rice

Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows potential to improve food quality and to maintain stability. Glutinous rice is composed mainly of amylopectin and has low amylose content. This study investigated the effect of PEF treatment at 3 kV/cm field strength for 50 to 300 pulses on whole, water-soaked glutinous rice grains. Micro-pores were created at the surface of PEF treated rice grains, increasing grain porosity from 7.3% to 9.8%. Peak viscosity of PEF treated rice flour decreased, and breakdown, final and setback viscosities increased as the number of PEF treating pulses increased, indicating that the swelling degree of rice starch was promoted after PEF treatment. Lower values of gelatinization enthalpy and lower crystalline degree of PEF treated glutinous rice flour were also observed. Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR) studies confirmed the secondary structure changes in rice protein and partial gelatinization of rice starch after PEF treatment.

scholarly journals Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 128 ◽  
Author(s):  
Sachiko Hirota ◽  
Umeo Takahama
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rice Flour ◽  
Boiling Water ◽  
Rice Starch ◽  
Adzuki Bean ◽  
Starch Granules ◽  
Starch Digestion ◽  
Glutinous Rice

Adzuki beans are used to prepare foods with glutinous and non-glutinous rice in Japan, and adzuki bean pigments are able to color rice starch a purplish red. This study deals with the adzuki bean extract-dependent suppression of starch digestion of non-glutinous rice flour (joshinko in Japanese), which was gelatinized in boiling water and then cooled to 37 °C. Accompanying the treatment of joshinko with pancreatin, amylose and amylopectin were released from the joshinko particles, and the released amylose and amylopectin were further digested. The adzuki extract suppressed the release and digestion by binding to amylose and amylopectin, which were present in the particles and at the surfaces of the particles. Fatty acids and flavonoids in the adzuki extract contributed to the suppression. In addition, the starch digestion in the joshinko particles appeared to be suppressed if the amylose/fatty acid complexes and amylose/flavonoid and amylopectin/flavonoid complexes, which are poor substrates of α-amylase, surrounded the particles. It is discussed that the suppression was due to the prevention of α-amylase access to the particles.

Evaluation of swelling properties and drug release from mechanochemical pre-gelatinized glutinous rice starch matrix tablets by near infrared spectroscopy

2021 ◽  
pp. 096703352098235
Author(s):  
Tomomi Takaku ◽  
Yusuke Hattori ◽  
Tetsuo Sasaki ◽  
Tomoaki Sakamoto ◽  
Makoto Otsuka
Keyword(s):  
Drug Release ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Matrix Tablets ◽  
Rice Starch ◽  
Release Time ◽  
Swelling Properties ◽  
X Ray ◽  
Glutinous Rice ◽  
Pharmaceutical Properties

The effect of grinding on the pharmaceutical properties of matrix tablets consisting of ground glutinous rice starch (GRS) and theophylline (TH) was predicted by near infrared (NIR) spectroscopy. Ground GRS samples were prepared by grinding GRS in a planetary ball mill for 0-120 min, measured by X-ray diffractometry (XRD) and NIR, and then evaluated for crystallinity (%XRD) based on XRD profiles. Tablets containing TH (5 w/w%), ground GRS (94 w/w%), and magnesium stearate (1 w/w%) were formed by compression. Gel-forming and drug-release processes of the tablets were measured using a dissolution instrument with X-ray computed tomography (XCT). Swelling ratio (SWE) and mean drug-release time (MDT) were evaluated based on XCT and drug-release profiles, respectively. Calibration models for predicting percent %XRD, MDT, and SWE were constructed based on the NIR of ground GRS using partial least-squares. The results indicated the possibility of controlling the pharmaceutical properties of matrix tablets by altering the pre-gelatinization of GRS based on changes in their NIR spectra during the milling process.

Evaluation of solid state of rice flours produced by different milling processes using ATR-FTIR spectroscopy

2021 ◽  
Author(s):  
Daitaro Ishikawa ◽  
Jiamin Yang ◽  
Chiaki Ichikawa ◽  
Tomoyuki Fujii
Keyword(s):  
Solid State ◽  
Ir Spectra ◽  
Ftir Spectroscopy ◽  
Water Activity ◽  
Rice Flour ◽  
Milling Process ◽  
Adsorption Properties ◽  
Water Molecules ◽  
Rice Flours ◽  
Changes Of State

ABSTRACT This study evaluated the influence of the milling process on solid state of rice flours according to water activity using ATR-FTIR. A band at 1740 cm−1 attributed to the C=O stretching of lipids was detected for crystalline samples, and it disappeared at a high aw range. The CH band at 2930 cm−1 of crystalline samples gradually shifted to a higher wavenumber with aw. This band of the α-formed and wet-milled samples shifted to higher wavenumbers above 0.8aw. A band due to OH stretching mode in the 3500-3000 cm−1 region did not shift with aw. The result obtained from IR spectra suggests that the parameter K calculated by Guggenheim–Anderson–de Boar model reflected not only the interaction between water molecules but also the changes of state in solids. Consequently, the results from this study provide insights about the adsorption properties of nonideal solids such as rice flour.

Sign in / Sign up

Export Citation Format

Share Document