Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2021, 9(7), 375-381
DOI: 10.12691/jfnr-9-7-8
Open AccessArticle

Development of Modified Glutinous Rice Powder by the Pregelatinization Method to Improve the Quality of Cooked High Amylose Rice

Orawan Oupathumpanont1, and Sopida Wisansakkul2

1Department of Food & Nutrition, Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand

2Department of Home Economics, Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand

Pub. Date: July 14, 2021

Cite this paper:
Orawan Oupathumpanont and Sopida Wisansakkul. Development of Modified Glutinous Rice Powder by the Pregelatinization Method to Improve the Quality of Cooked High Amylose Rice. Journal of Food and Nutrition Research. 2021; 9(7):375-381. doi: 10.12691/jfnr-9-7-8


This research aimed to development modify glutinous rice powder by a pregelatinization method in a drum dryer to improve the physical quality of cooked high amylose rice (Sao Hai rice). Appropriate conditions in the pregelatinization method were studied, 2 factors in the study were gelatinization temperature modified at 3 levels of 120, 130, and 140°C, and the drum dryer speed modified at 2 levels of 1 and 2 rpm. Factorial in Completely Randomized Design (CRD) was used to design the experiment. The modified glutinous rice powder was subjected to physical, chemical, and microbial quality analysis. Next, appropriate conditions were studied for cooking using modified glutinous rice powder. Two factors in the study were the amount of modified glutinous rice powder, at 2 levels of 10% and 15%, and the time spent soaking the rice, at 2 levels of 20 and 30 minutes. The experiment was designed using factorial in CRD. Consumer acceptance of the modified glutinous rice powder was tested among 100 people. The experimental results revealed that the appropriate condition for modifying glutinous rice powder using the pregelatinization method was a gelatinization temperature of 130°C and a drum dryer speed of 2 rpm. In terms of physical quality, the water activity (aw) of the obtained modified glutinous rice powder was 0.26. With regard to chemical quality, amylose and amylopectin contents were 5.81% and 94.1%, respectively. In terms of microbial quality, the total plate count, yeast and mold met standards of dried food. The appropriate condition for using the modified glutinous rice powder to cook Sao Hai rice required 15% of modified glutinous rice powder with 30 minutes of soaking the rice. The overall consumer acceptance score was very high.

modified flour Glutinous Rice pregelatinization Sao Hai Rice drum dryer

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