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. 2023 Nov 22;12(23):4222.
doi: 10.3390/foods12234222.

Characterization and Evaluation of Heat-Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties

Victor Herbert de Alcântara Ribeiro  1 , Mario Eduardo Rangel Moreira Cavalcanti-Mata  1 , Raphael Lucas Jacinto Almeida  2 , Virgínia Mirtes de Alcântara Silva  1
Affiliations

Characterization and Evaluation of Heat-Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties

Victor Herbert de Alcântara Ribeiro et al. Foods. .

Abstract

This study sought to evaluate starch from black and red rice modified by heat-moisture, investigating the extraction yield, starch and amylose content, color, and phenolic compounds. The water and oil absorption capacity, whole milk and zero lactose absorption index, syneresis index, and texture were also analyzed. Microstructural analysis included Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The heat-moisture treatment (HMT) reduced the extraction yield and the starch and amylose content, with native black rice starch having the highest values for these parameters. The modification also affected the color and phenolic compounds of the starch, making it darker and changing its appearance. The modification improved the absorption of water, oil, and milk, reducing syneresis and increasing stability during storage. The starch surface was altered, especially for modified black rice starch, with larger agglomerates. The type of starch also changed from A to Vh, with lower relative crystallinity. The textural properties of modified red rice starch were also significantly altered. The HMT proved to be a viable and economical option to modify the analyzed parameters, influencing the texture and physicochemical properties of pigmented rice starch, expanding its applications, and improving its stability during storage at temperatures above 100 °C.

Keywords: Oryza sativa; gelatinization; hydrothermal treatment.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Color modification of pigmented rice starches before and after application of heat–moisture (HMT) heat treatment: (A) native black rice starch (AP), (B) HMT-modified black rice starch (APHMT), (C) native red rice starch (AV), and (D) HMT-modified red rice starch (AVHMT).
Figure 2
Figure 2
Syneresis index of black and red rice starches, native and modified. AP—Native black rice starch; APHMT—Modified black rice starch; AV—Red rice native starch; AVHMT—Modified red rice starch.
Figure 3
Figure 3
Micrograph of the starch structure of black and red rice, native and modified. (A): AP—Native black rice starch; (B): APHMT—Modified black rice starch; (C): AV—Native red rice starch; (D): AVHMT—Modified red rice starch.
Figure 4
Figure 4
X-ray diffraction (XRD) of starches. (A): AP—Native black rice starch and APHMT—Modified black rice starch; (B): AV—Red rice native starch and AVHMT—Modified red rice starch; (C) The interaction of all formulations.
Figure 4
Figure 4
X-ray diffraction (XRD) of starches. (A): AP—Native black rice starch and APHMT—Modified black rice starch; (B): AV—Red rice native starch and AVHMT—Modified red rice starch; (C) The interaction of all formulations.
Figure 5
Figure 5
FT-IR of pigmented rice starches. AP—Native black rice starch; APHMT—Modified black rice starch; AV—Red rice native starch; AVHMT—Modified red rice starch; (A) Total FTIR spectrogram and (B) Amplified FTIR spectrogram–wavenumber between 1500–650 cm−1.
See this image and copyright information in PMC

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