DOAJ Open Access 2024

Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour

Hyeonbin Oh Jung-Hyun Nam Bo-Ram Park Kyung Mi Kim Ha Yun Kim +1 lainnya

Abstrak

This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0–15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry.

Topik & Kata Kunci

Chemistry Acoustics. Sound

Penulis (6)

Hyeonbin Oh

Jung-Hyun Nam

Bo-Ram Park

Kyung Mi Kim

Ha Yun Kim

Yong Sik Cho

Format Sitasi

APA MLA BibTeX

Oh, H., Nam, J., Park, B., Kim, K.M., Kim, H.Y., Cho, Y.S. (2024). Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour. https://doi.org/10.1016/j.ultsonch.2024.106977

Akses Cepat

PDF tidak tersedia langsung

Cek di sumber asli →

Lihat di Sumber doi.org/10.1016/j.ultsonch.2024.106977

Informasi Jurnal

Tahun Terbit: 2024
Sumber Database: DOAJ
DOI: 10.1016/j.ultsonch.2024.106977
Akses: Open Access ✓