Enzymatic digestibility and hydration properties of submicron-scale rice flour

M.S. Hossen, I. Sotome, K. Nanayama, T. Sasaki, H. Okadome
The effects of rice grinding to submicron scale on digestibility and hydration properties were compared with coarse flours. Flour with the particle size of 620 nm was obtained by wet media milling using 0.3 mm Zirconia media. The digestibility and hydration properties were altered significantly for submicron flour. Molecular degradation took place in submicron scale flour and thus changed the properties of the flour. Higher digestibility, solubility, swelling power and water absorption were observed for the submicron flour. Significantly higher free maltose was found in submicron flour compared to coarse and ultrafine flours. The effect of submicron scale rice flour on these properties was revealed and the information will help in the practical application of submicron sized rice flour.
Hossen, M.S., Sotome, I., Nanayama, K., Sasaki, T. and Okadome, H. (2018). Enzymatic digestibility and hydration properties of submicron-scale rice flour. Acta Hortic. 1213, 405-410
DOI: 10.17660/ActaHortic.2018.1213.59
https://doi.org/10.17660/ActaHortic.2018.1213.59
rice, submicron, digestibility, hydration
English

Acta Horticulturae