Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour

Research was conducted to explore the use of low pressure homogenization for extending functionality rice flours. The impact (0, 30, 50 MPa and 0, 1, 2, 3 passes) on particle size distribution long (LRF) medium (MRF) grain flour evaluated. level number passes resulted in a lower both Higher pressures led an increase due aggregation smaller particles. effect 30 or - physicochemical (composition, bulk density, thiol groups, hydration, emulsifying properties, hydrophobicity, crystallinity) thermal pasting properties analyzed. Homogenization increased swelling, oil absorption capacity surface hydrophobicity LRF MRF samples even at MPa. density emulsion stability decreased by pressure. However, activity groups did not change LRF, while particularly SEM micrographs revealed microstructure changes, but no significant differences were observed starch crystallinity. FTIR spectra suggested modification constituents, MRF, reaching higher intensities. disintegration large molecules, increasing availability binding sites, partial gelatinization granules, flours with different performances. Correlation analysis confirmed that reduction played determinant role structural changes varieties used.