Physicochemical characteristics of rice starch supplemented with dietary fibre

Various dietary fibres (DF) from rice flours of Taichung Sen 10 (TCS10) and Tainung 67 (TNu67) rice cultivars were isolated while their roles in governing the pasting and the rheological properties of the rice starch were examined. The addition of DF (at 5 wt.% on dry starch basis), most notably from TCS10 cultivar generally caused significant increases in swelling power and pasting viscosities of 10 wt.% rice starch dispersions. Furthermore, the addition of DF was found to improve the rheological parameters of the 10 wt.% rice starch gel. Nuclear magnetic resonance (NMR) relaxation measurements revealed that the water mobility of starch gel was decreased with the addition of DF. The statistically significant factors were concluded to be arabinoxylan-related compositions for the increments of pasting and rheological characteristics, meanwhile the swelling power and setback viscosity mainly depend on β-glucan compositions and arabinose-to-xylose molar ratio (RAX).