plate was 4 mm. Then, the plunger traveled 3.6 mm and rice was
compressed to 0.4 mm at the bottom plate.
2.6. Gelatinization and paste viscosity characteristics ofmilled rice flour
The gelatinization and paste viscosity characteristics of milled
rice flour were determined in a Brabender Visco-amylograph
(Brabender GmbH & Co. KG-kulturst. 51-55. Duisburg, Germany)
(AACC International Method 61-01.01). Samples of 10.5 g of rice
flour were weighed and 89.5 mL of distilled water were added, both
were mixed for 1.5 min, and then analyzed. After 5 min of equilibration
at 30 C, heating started with a rate of 1.5 C/min to 95 C
and the temperature was maintained at 95 C for 20 min. Then,
cooling began at a rate of 1.5 C per min to 50 C for 30 min.
The Visco-amylograph curves were evaluated in terms of gelatinization
temperature, maximum (peak viscosity), minimum and
final viscosity, breakdown or stability (decrease in viscosity during
heating at 95 C relative to the peak viscosity), trough viscosity
(minimum viscosity after peak viscosity) and setback or starch
retrogradation (final viscosity at 50 C minus trough viscosity)
(Prasert & Suwannaporn, 2009; Yalcin & Basman, 2008; Suwansri &
Meullenet, 2004; Limpisut & Jindal, 2002).
2.7. De