Optimisation of Rice Flour Traits for the Production of Indigenous Rice Recipes

Ma. Edelwina Monterey Blasé*

School of Agriculture, Marinduque State College, Boac, Marinduque, Philippines 4900

Corresponding Author Email: dhel4blase@yahoo.com

The study aimed to optimize the rice flour characteristics using different rice varieties and milling methods and its effects on the flour traits. Seven varieties of rice, five non-waxy and two waxy types were obtained from Philrice and made into flour using two milling methods (wet and dry) and type of equipment. For the dry milling method, the disc attrition mill (DM) Quadrumat roller mill (QDM) were used. On the other hand, the wet milling method used plain water and (WM) alkali washing (AW). The flours produced were compared with the commercial rice flour from Thailand in terms of proximate composition, physicochemical characteristics, photomicroscopy and sensory evaluation.
Results obtained had notable difference in the parameters of % moisture, crude fat, ash, protein, apparent amylose content, gel consistency and starch damage.
The five non-waxy varieties comprise the different rice classification according to amylose content and gel consistency type. The commercial non-waxy Thai flour was found to be high amylose type rice variety with a soft gel consistency. Photomicrographs of different treatments showed that dry milled flours are bigger in size, irregular in shape and are clumped together while the wet milled and alkali washed flours have smaller appearance, circular in shape and are not clustered together but rather distinct from each particle. Two product models were done such as rice cake for the non-waxy flour while “palitao” for the waxy type flour. Sensory evaluation of rice cakes from non-waxy varieties showed that optimizing the water level of the flours brought satisfactory results for all treated flours. On the other hand, sensory evaluation of palitao on the waxy type variety were observed to have no noteworthy difference between the wet milled, alkali-washed flours and the commercial grade Thai flour in almost all sensory attributes evaluated.

Indigenous Rice; Optimisation; Rice Flour; Physicochemical Properties; Product Model Test; Proximate Analysis

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