Effects of frontiere brown rice flour, tapioca flour & potato starch on pasting, thermal, and

rheological properties in aqueous systems

Ricardo S. Aleman 1, Witoon Prinyawiwatkul1, Marvin Moncada2, Joan King1
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, U.S.A
1

2
Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, NC, USA
ABSTRACT MATERIALS AND METHODS RESULTS
Gluten-free (GF) blends are assisted by the usage of Experimental Design Table 1. Proximal composition and particle distribution of flour/starch
starches, dairy products, gums, hydrocolloids, proteins, and
prebiotics to obtain wanted viscoelasticity, gas holding Simplex-Centroid mixture design Proximate analysis Particle size
ability, and crumb structure of dough and batter in the Sample Moisture Carbohydrates Ash Lipids (%) Protein ** >11 μm (%) 11-44 μm (%) 44-591 μm
Y= β1x1 + β2x2 + β3x3 + β12x1x2 + β13x1x3 + β23x2x3 + β123x1x2x3
absence of gluten. As a result, it is noteworthy to examine Content (%) (%) (%) (%)  

Frontière brown rice flour (HPBRF), a high protein rice (%)

cultivar, with tapioca flour (TF) and potato starch (PS) in an Y=Pasting Properties
HPBRF 11.05±0.54c 71.17±1.79c 1.83+0.26a 1.39±0.22a 12.21±0.14 8.42±2.48a 50.06±4.39a 41.52±2.77c  

aqueous model system. In a mixture design, HPBRF, TF & TF 13.77±0.39b 86.13±0.19a 0.17±0.02b 0.01±0.00b N.D N.D 44.57±5.83ab 55.43±3.04b  

PS were used to study interaction effects on pasting

PS 16.15±0.74a 83.02± 0.58b 0.13±0.04b 0.02±0.00b N.D 0.94±0.06b 7.48±2.58c 91.57±6.63a
properties. Also, rheological properties and thermal  

characteristics of flour and starch were analyzed using *Means with the same letter within a column signifies no significant difference at (p≤0.05). ** Conversion factor N x 5.95.
differential scanning calorimetry (DSC) and a rheometer ***HPBRF=High protein brown rice flour, TF= Tapioca Flour, PS= Potato Starch. N.D=Not detected. . N.D. stands for not
coupled with a parallel plate geometry. The pure blends of detected.
HPBRF and PS affected the pasting properties and it was
observed that the application of HPBRF with PS decreased
breakdown viscosity, peak viscosity, significantly compared
PS alone. Also, the ternary mixture considerably decreased
the retrogradation potential for HPBRF. These synergistic
and antagonistic effects should suggest beneficial usage of
these ingredients for the development of bakery products as
these physical-chemical parameters can impact
technological functions in bakery products. X=Starch/Flour

INTRODUCTION
The formulation of gluten-free products is a very challenging
assignment considering that it is very difficult to simulate the
unique viscoelasticity, gas holding capacity, and crumb X2 X3
Figure 1. Differential scanning calorimetry of the Figure 2. Differential scanning calorimetry of the
structure of dough and batter of wheat products. Currently, X2 flour/starch. * HPBRF=High protein brown rice flour, TF= flour/starch. * HPBRF=High protein brown rice flour, TF=
there is a growing demand for gluten-free blends, which are Tapioca flour, PS= Potato starch. ** To = Start temperature, Tapioca flour, PS= Potato starch. ** To = Start temperature,
assisted by the usage of starches, dairy products, enzymes, Tp = peak temperature, Tc = final temperature. Tp = peak temperature, Tc = final temperature.
Flour/Starch Analysis
proteins, hydrocolloids, probiotics and prebiotics to obtain
Chemical composition Table 2. Coefficients for the cubic model for RVA attributes
wanted viscoelasticity, gas holding capacity, and crumb
structure of dough and batter in the absence of gluten. As for  Proximate analysis (AACC, 2000) Response RF TF PS RF-TF RF-PS PS-TF RF-PS-TF R2
the prevalence and quality improvement of gluten-free Pasting properties Peak Viscosity (cP) 2394 4873 11750 -2201 -7286 -3697 -952 99.12%
bakery and pasta products, rice is one of the most used  Rapid Viscoanalyzer (RVA-4, Newport Scientific) (AACC 76.21 (2000)) Trough viscosity (cP) 1736 2025 4134 1505 4267 1732 7161 92.94%
gluten-free flours along with starches and functional Rheological Properties **Breakdown Viscosity (cP) 658.5 2848.5 7616 -3706 -11553 -5429 -8114 99.33%
additives Several reports have been initiated to examine the
 Rheometer (AR 2000ex) Final viscosity (cP) 4947 3024 4655 -824 2820 1782 -268 85.17%
influence of rice flour with a number of gluten-free flours,
• Steady Shear measeruments (Ye et. al., 2016) **Total Setback viscosity(cP) 3212 999 521 -2329 -1447 50 -7429 92.56%
starches, and additives on several properties of dough,
• Thixotropy Analysis (Ye et. al., 2016)
batter, and final products. Nevertheless, interaction effects of Pasting Temperature (oC) 86.9 71.125 69.475 -16.95 -23.45 1.46 20.7 95.89%
rice flour with other gluten-free ingredients should also be Thermal properties
 Differential scanning calorimeter (DSC) (TA Q100) (Manaos, 2009) (P>0.05) of the independent variables of the cubic model adjusted for viscosity profile ( TF * Tapioca Flour + PS * Potato
considered by using mixture design methodology to Starch + RF * High Protein Brown Rice Flour + PS-TF * Tapioca Starch * Potato Starch + RF-TF * Tapioca Starch * Rice
determine optimum amounts to deliver a beneficial usage in Particle Size analysis flour + RF-PS * Potato Starch * High Protein Brown Rice Flour + RF-PS-TF * Tapioca Starch * Potato Starch * High Protein
terms of impacting technological functions in gluten-free  Particle size analyzer (Microtrac S3500) (isopropyl alcohol as mobile phase) Brown Rice flour).** Breakdown Viscosity= Peak viscosity-Through, Total Setback viscosity=Peak Viscosity-Final Viscosity
bakery products. As a result, it was noteworthy to examine
Frontière brown rice flour, a new high protein rice cultivar, CONCLUSIONS Table 3. Rheological characteristics of flour/starch based on Herschel-Bulkley model for flow curve for
dynamic viscoelasticity
with tapioca flour and potato starch in an aqueous gel model In this study, it was determined that the use of Frontière brown rice flour with
system on pasting properties using the centroid mixture potato starch as a mixture reduced peak viscosity, breakdown viscosity, and ***Flow parameters Thixotropy
design. pasting temperature and the mix of HPBRF, PS and TF decreased **Sample t0 k n R2 Hysteresis
loops area
retrogradation which is mainly involved in the deterioration of bakery products,
REFERENCES and increased the trough viscosity. The results of this study showed that PS and
（ Pa/s ）
American Association of Cereal Chemists. Approved Methods Committee. PS 2.66±0.19b 5.39±0.32a 0.42±0.023b 0.99 1680.34± 63.65a
HPBRF could be used as a blend in baking formulations when lower breakdown
(2000). Approved methods of the American association of cereal TS 2.34±0.24c 0.73±0.16c 0.43±0.032b 0.99 1673.02± 42.54a
chemists (Vol. 1). Amer Assn of Cereal Chemists.. viscosity levels are needed in viscous batters and sticky doughs specially in
Manaois, R. V. (2009). Modification of rice starch properties by addition of highly dense baked goods. HPBRF 8.14±0.14a 1.71±0.12b 0.50±0.005a 0.99 1280.98± 90.14b
amino acids at various pH levels. *Means with different letters in the same column indicate significant statistical difference (α =
ACKNOWLEDGEMENT 0.05).**HPBRF=High protein brown rice flour, PS= Potato Starch Flour, TS= Tapioca Starch***The
Ye, L., Wang, C., Wang, S., Zhou, S., & Liu, X. (2016). Thermal and
rheological properties of brown flour from Indica rice. Journal of This research was funded by Bubbling Well Road, LLC through the LSU AgCenter grant number GR- coefficients of the rheological models are denoted as follows: t0 is the yield stress, k is the consistency
Cereal Science, 70, 270-274. 00002175. index, and n is the flow index. N/A= Not applied