Flour Hydration Lab Report
Effect of plasma on flour hydration properties of parboiled rice flour:
Flour hydrations properties of plasma treated parboiled rice flour are shown in the table 1.There is no significant difference (p>0.05) in hydration properties between the samples. But it was found that slight increase in WHC at higher Power and time from 1.79(g/g) to 1.88(g/g). Water binding capacity of flour samples was found to be increased after treatment. Significant increase (P<0.05) in WBC was found both untreated and treated. WBC was found to proportional with increasing Power and time. WBC was found highest 2.400g/g for 50W 10 minute samples than untreated sample 2.04g/g. This might be due to surface etching .Similar trend was seen with WHC Sample 50Watts 10minutes sample was found to more WBC. These WBC and WHC are responsible for the extruded product .Oil absorption capacity (OAC) of flour samples significantly increased from untreated control to treated samples OAC was found 1.39g/g highest for 50W 15minutes and least 0.86g/g for 30W 5minutes in rice flour relies predominantly on the physical entrapment of oil within the starch structure by flour proteins capillary action. Interestingly, significant different(p>0.05) was not seen on
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Such capability is found to be decreased markedly once starch degradation occurs. Since the amylopectin fraction of starch is believed to be primarily responsible for swelling and amylose inhibits it(Tester & Morrison, 1990), the decrease in SP may be related to a high reduction in amylopectin with plasma treatment .SP of plasma treated rice flours found to be decreased with increase in treatment slight irregularity in SP is due to the presence of the other non-starch components affects the swelling pattern of amylopectin and its ability to swell might be hindered by the other structural
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