Table 1.
Thermal properties of rice flour and rheological parameters of gel.
| Sample | Thermal Properties | Rheological Parameters | ||||||
|---|---|---|---|---|---|---|---|---|
| To (°C) | Tp (°C) | Tc (°C) | ΔT (°C) | ΔH (J/g) | tan δ (ω = 10 rad/s) | K* | n* | |
| GR | 64.74 ± 0.48 c | 73.35 ± 0.27 c | 80.41 ± 0.28 b | 15.67 ± 0.74 b | 13.25 ± 0.24 a | 0.552 ± 0.003 a | 11.36 ± 0.55 c | 0.3844 ± 0.0029 a |
| JR | 66.15 ± 0.55 b | 76.73 ± 0.17 b | 83.99 ± 0.62 a | 17.84 ± 0.52 a | 10.48 ± 0.25 b | 0.164 ± 0.004 b | 200.3 ± 4.8 b | 0.0727 ± 0.0036 b |
| IR | 73.71 ± 0.24 a | 77.35 ± 0.04 a | 80.60 ± 0.09 b | 6.90 ± 0.33 c | 7.65 ± 0.05 c | 0.088 ± 0.000 c | 282.3 ± 5.0 a | 0.0589 ± 0.0029 c |
Results were expressed as means ± standard deviation (n = 3); the values with different letters in the same column are significantly different at p < 0.05; To, Tp, and Tc indicate the onset, peak, and conclusion temperatures of the gelatinization process, respectively; ΔT indicates the temperature range of the gelatinization process, and was calculated by Tc-To; ΔH indicates the enthalpy in the gelatinization process; tan δ indicates the loss tangent calculated by dividing G″ by G′; K* and n* indicate the consistency coefficient and flow behavior index, respectively; GR indicates the Glutinous rice; JR indicates the Japonica rice; and IR indicates the Indica rice.