Evaluation of Dispersion Properties and Emulsifying Ability of Rice Flour for Use in High Water Content Food Products

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  • Matsumiya Kentaro
    Laboratory of Quality Analysis and Assessment, Graduate School of Agriculture, Kyoto University
  • Okuno Yuki
    Laboratory of Quality Analysis and Assessment, Graduate School of Agriculture, Kyoto University
  • Matsumura Yasuki
    Laboratory of Quality Analysis and Assessment, Graduate School of Agriculture, Kyoto University

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  • 高水分食品への応用を目指した米粉の分散性の評価と乳化能の検証
  • コウスイブン ショクヒン エ ノ オウヨウ オ メザシタ ビゼフン ノ ブンサンセイ ノ ヒョウカ ト ニュウカノウ ノ ケンショウ

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Abstract

In order to utilize rice flour in food systems with high water content, rice flour was dispersed into water to prepare a rice flour suspension and emulsion. Stability of the suspension was significantly increased by heating processes in combination with homogenization processes. The improved stability was probably due to finely dispersed rice flour particles (∼10μm) and gelatinized starch granules. Since oil droplets with a size of several micrometers disperse in an aqueous phase of many real food emulsions, rice flour is expected to be utilized as a fat replacer mimicking oil droplets. Emulsions were prepared dispersing soybean oil into a rice flour suspension. The emulsion was relatively stable to oil droplet coalescence for 7 days. Starch and proteins such as 10-16kDa prolamin adsorbed to oil droplet surfaces to stabilize the emulsion. These results suggest that rice flour is expected to be utilized as a natural emulsifier in the food industry.

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