Malaysian
Journal of Analytical Sciences Vol 20 No 3 (2016): 585 - 593
DOI:
http://dx.doi.org/10.17576/mjas-2016-2003-18
EFFECTS OF DIFFERENT GRINDING METHODS ON MORPHOLOGICAL,
TEXTURAL PROPERTIES AND PASTING PROFILES OF MR220 RICE FLOUR
(Kesan
Kaedah Pengisaran yang Berbeza terhadap Morfologi, Sifat Tekstur dan Profil
Pempesan Tepung Beras MR220)
Noorlaila Ahmad1*,
Asmeda Rajab1, Norziah Mohd Hani2
1Department of Food Technology, Faculty of Applied
Sciences,
Universiti
Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
2Food Technology Department, School of Industrial
Technology,
Universiti
Sains Malaysia, 40450 Minden, Penang, Malaysia
*Corresponding author: dnoorlaila@salam.uitm.edu.my
Received: 24
February 2015; Accepted: 27 October 2015
Abstract
Three
different grinding techniques (dry, semi-wet, and wet) were employed in rice
flour production. Investigation on the effects of the grinding techniques on
starch damage percentage, particle size distribution, pasting profiles,
morphological and textural properties of rice flours produced were evaluated.
Wet grinding resulted in significantly (p< 0.05) has lower percentage of damaged starch (3.24 %) than other grinding methods.
Morphological studies (microscopy and particle size analysis) have reflected
significant differences among rice flours granule shapes. The granules
displaying different shapes of polygonal, round and angular forms, with some as
an individual granule while others tend to attached together. Wet grinding
technique also yielded flour that exhibit significantly (p< 0.05) with
higher gel hardness (16.62 g). Pasting
profiles showed that pasting temperature for rice flour produce using these
three grinding methods varied between 80.15 – 80.42 °C. Results revealed that
the three grinding techniques clearly affected the physicochemical properties
of rice flour. The results from this study play an important role in the
selection criteria of rice flour with desirable pasting and textural properties
for manufacturing rice-based product.
Keywords: Grinding
techniques, particle size, pasting profiles, rice flour, starch damage
Abstrak
Tiga jenis teknik pengisaran (kering,
separa basah, dan basah) telah digunakan dalam penghasilan tepung beras. Kajian
ke atas kesan teknik pengisaran pada peratusan kerosakan kanji, taburan saiz
partikel, profil pempesan, sifat morfologi dan tekstur tepung beras yang
dihasilkan telah dianalisa. Pengisaran basah menyebabkan peratusan kanji rosak
(p< 0.05) lebih rendah secara signifikan (3.24 %) berbanding kaedah – kaedah
pengisaran lain. Kajian morfologi (mikroskopi dan analisis saiz zarah) telah
menunjukkan perbezaan yang signifikan antara tepung beras dari segi saiz dan
bentuk granul yang terhasil. Granul memaparkan bentuk berlainan seperti poligon,
bulat dan bentuk bersudut, samada wujud sebagai granul sendirian ataupun
berkluster. Teknik pengisaran basah juga menghasilkan perbezaan yang signifikan
(p< 0.05) berbanding teknik pengisaran lain dari segi kekerasan gel yang
lebih tinggi (16.62 g). Profil pempesan menunjukkan suhu pempesan untuk tepung
beras yang dihasilkan menggunakan ketiga – tiga kaedah pengisaran berada dalam
julat antara 80.15 – 80.42 °C. Hasil kajian dengan jelas menunjukkan bahawa
tiga teknik pengisaran memberi kesan kepada ciri – ciri fizikokimia tepung
beras. Hasil kajian ini sangat penting dalam menentukan kriteria tepung beras
berdasarkan sifat dan sifat tekstur yang dikehendaki untuk pembuatan produk
berasaskan beras.
Kata
kunci: Teknik
pengisaran, saiz partikel, profil pempesan, tepung beras, kerosakan kanji
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