Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure

This study investigated the physicochemical properties of rice flour suspensions under ultrahigh hydrostatic pressure (UHP) treatment. Rice were subjected to 200, 400, and 600 MPa for 10 min, heat treatment was used as a control. Proximate characteristics different cultivar analyzed amylose, damage starch content, particle size. Changes in according UHP microscopic structure, iodine reaction, α-amylase hydrolysis rate, resistant content. Microscopic structural analyses showed that structures flours altered both conditions. Water absorption rates highest (467.53–554.85%), followed by (269.55–334.57%). Iodine reaction values increased with increasing applied pressure. α-Amylase contents Based on these results, shown be comparable treatment; result, development new processing method is expected from cultivars treated methods.