Germinated indica rice flour modified using five anionic polysaccharides: Analysis of physicochemical properties and...

Area of Science:

• Food Science
• Material Science

Background:

• Germinated indica rice flour offers enhanced nutrition but suffers from retrogradation and instability.
• Polysaccharides are potential modifiers for improving germinated rice flour properties.

Purpose of the Study:

• To compare five food-grade anionic polysaccharides for their ability to inhibit retrogradation and regulate texture in germinated indica rice flour.
• To identify suitable polysaccharides for enhancing the stability and texture of germinated indica rice flour.

Main Methods:

• Comparative analysis of five polysaccharides: soybean hull polysaccharide (SHP), soluble soybean polysaccharide, κ-carrageenan (CG), low-methoxyl pectin, and gum arabic.
• Evaluation of retrogradation inhibition (setback viscosity) and gel texture (hardness).
• Analysis of water mobility, short-range order, crystallinity, thermal behavior, and microstructure.

Main Results:

• SHP demonstrated the strongest short-term retrogradation inhibition, showing the lowest setback viscosity.
• CG significantly increased gel hardness, forming a more ordered and interconnected framework.
• SHP facilitated water redistribution and disrupted starch packing, while CG reinforced the gel network.

Conclusions:

• SHP is effective for retrogradation control in germinated indica rice flour.
• CG shows potential for strengthening the gel structure of germinated indica rice flour.
• Polysaccharide selection, specifically SHP and CG, can optimize germinated indica rice flour functionality for product development.