Gelatinization Properties of Rice Flour

Abstract

Abstract Gelatinization temperatures and endothermic energy of brown and milled rice flours of three rice varieties were investigated by using differential scanning calorimetry (DSC) at three levels of solid concentrations. The varieties included were, Lemont, a long grain, Rico‐1, a medium grain, and Camochi, a short grain, having apparent amylose contents of 23%, 17.3% and 3.49%, respectively. Solid concentration level and apparent amylose content of the rice varieties significantly affected the gelatinization temperatures (T o , T p , and T c ) and endothermic energy (−ΔH) of both the brown and milled rice flour. Prediction equations for gelatinization temperatures and endothermic energy were developed and presented.