Gelatinization and Rheological Properties of Blend of Defatted Rice Bran and Broken Rice

Abstract

Abstract Defatted rice bran (DRB) and broken rice (BR) are by-products with large output in rice processing, but without being utilized properly. In order to strengthen the utilization of rice bran and broken rice, the pasting and rheological properties of the binary mixture of defatted rice bran-broken rice flour closely related to the adjustment of equipment and process parameters were studied. The results show that the peak viscosity, valley viscosity and final viscosity reduced during gelatinization, and the decrease increased first and then decreased with the rise of the proportion of defatted rice bran in the mixed system. Moreover, the addition of defatted rice bran may reduce the gelatinization temperature, attenuation value and setback value, reduce the difficulty of gelatinization and improve the stability of the mixed system. The conclusion revealed the binary mixture of defatted rice bran and broken rice flour belongs to pseudoplastic fluid, and the rheological properties are in accordance with the power law equation. The apparent viscosity of the binary mixture of defatted rice bran and broken rice flour is significantly affected by different mixing ratio, particle size and gelatinization temperature (P < 0.05).