Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour

•Germinated brown rice (GBR) flours were prepared by hammer and jet milling methods.•Coarse and fine GBR flour fractions were resulted from jet milling combined with air classification.•Effect of jet milling on physicochemical, pasting properties of GBR flour was studied.•The fine fraction of jet-mi...

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Bibliographic Details
Published in:Food chemistry 2019-06, Vol.282, p.164-168
Main Authors: Lee, Young-Tack, Shim, Min-Jung, Goh, Hye-Kyung, Mok, Chulkyoon, Puligundla, Pradeep
Format: Article
Language:English
Subjects:
Amylases - metabolism
Flour - analysis
Germinated brown rice
Germination
Hydrolysis
Jet milling
Oryza - growth & development
Oryza - metabolism
Particle Size
Pasting property
Physicochemical property
Solubility
Starch - chemistry
Starch - metabolism
Starch hydrolysis
Viscosity
Water - chemistry
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Summary:•Germinated brown rice (GBR) flours were prepared by hammer and jet milling methods.•Coarse and fine GBR flour fractions were resulted from jet milling combined with air classification.•Effect of jet milling on physicochemical, pasting properties of GBR flour was studied.•The fine fraction of jet-milled GBR flour exhibited higher RVA pasting viscosities.•Jet milling increased in vitro starch hydrolysis. Germinated brown rice (GBR) flours were prepared by hammer milling and jet milling. The effect of the milling on the physicochemical and pasting properties of the resultant flours were investigated. The jet milling of GBR resulted in flour with different particle sizes, which were air-classified into coarse and fine size fractions. As the particle size decreased, the amount of damaged starch increased. The WAI, WSI, and oil absorption of the jet-milled GBR flour was slightly lower than that of the hammer-milled flour. Increased α- and β-amylase activities were observed in the coarse fraction of the jet-milled GBR flour compared with the hammer-milled and jet-milled fine fractions. The RVA viscosity profiles of the fine fraction of the jet-milled GBR flour were significantly higher than those of the hammer-milled or the coarse fraction of the jet-milled GBR flour. Compared with the hammer-milled flour, jet milling increased in vitro starch hydrolysis.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.07.179