The Effect of Temperature on Soluble Dietary Fiber Fraction in Rice

Adrian Căpriţă, Rodica Căpriţă

Volume 23, Issue 3;
Pages: 148-150; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Dietary fiber (DF) consists of components with different degrees of solubility. Thermal treatment can modify both the chemical composition and the physical properties of DF. The study was conducted to evaluate the effect of thermal treatment of rice flour on the aqueous extract viscosity values. Rice samples were heated for 5, 10 and 15 minutes at 100ºC. The soluble DF fraction was separated by a single extraction at a ratio 1:2, at 40°C for 60 minutes. Thermal treatment of plant tissues alters the physicochemical properties of the plant cell wall. The experimental data revealed that thermal processing increased the extract viscosities, which are correlated with the proportion of soluble DF in rice, suggesting a redistribution of the total DF content from insoluble to soluble components. An influence of the time interval elapsed since the separation of extracts by centrifugation to measurement was also observed.
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