THE EFFECT OF MILLING METHODS ON THE PHYSICOCHEMICAL AND PASTING PROPERTIES OF RICE FLOUR PRACTICAL TRAINING REPORT

  

THE EFFECT OF MILLING METHODS ON THE

PHYSICOCHEMICAL AND PASTING PROPERTIES OF

RICE FLOUR

PRACTICAL TRAINING REPORT

This practical training report is submitted for the partial requirement

for Bachelor Degree

  

By :

Rr. Panulu Puspita M

12.70.0025

  

DEPARTMENT OF FOOD TECHNOLOGY

FACULTY OF AGRICULTURAL TECHNOLOGY

  

THE EFFECT OF MILLING METHODS ON THE

PHYSICOCHEMICAL AND PASTING PROPERTIES OF

RICE FLOUR

Practical Training at Assumption University, Bangkok, Thailand

By:

  

Rr. PANULU PUSPITA MARUTA

Student ID : 12.70.0025

Faculty: Agricultural Technology

This Practical training report has been approved and supported by examiner in

  

Practical Training Exam on June 12th 2015

  Semarang, June 12th 2015 Department of Food Technology Faculty of Agricultural Technology Soegijapranata Catholic University

  

Practical Training Advisor I Practical Training Advisor II

Dr. TatsawanTipvarakarnkoon Kartika Puspa Dwiana, STP., Msi.

  

Dean

  

ACKNOWLEDGEMENT

This Research is financially supported from the external outsource

(Rice Company in Thailand)

  

PREFACE

Praise in the name of Jesus Christ, who has given His blessings and affection to the

author for taking the time to complete this practical training report entitled "The Effect

of Miling Methods on the Physicochemical and Pasting Properties of Rice Flour”. This

report is the complete accountability from the practical training conducted in Bangkok ,

Thailand which took place from January 16 th to March 26 th

  2015 and this practical

training report is to equip one of the requirements to gain a bachelor degree from the

Faculty of Agricultural Technology.

  In finishing this report, the author really gives regards and thanks for people who has given huge support and guidance and very helpful people around the author so these report could be complete. So, in this occasion author want to say a bunch thankyou for : 1.

  Almighty God Jesus Christ that already blessed, saved, and guided author in every step of training in Thailand

  2. Dr. Tatsawan Tipvarakarnkoon, the advisor, who has given her best guidance for this practical training, from conducting the test until finishing paper.

  3. Dr. Churdcai Cheowtirakul, Dean of Faculty of Biotechnology, Assumption University, who has given the opportunity to carry on the practical training in his faculty.

  4. Dr. V. Kristina Ananingsih, ST., MSc., Dean of Faculty of Agricultural Technology, Soegijapranata Catholic University, for giving the information and chance to join the practical training abroad.

  5. Kartika Puspa Dwiana, S.TP, Msi for helping me and advising me to make this practical training report better.

  6. P.Porn and P.Tok as a laboratory assistant in Assumption University, who have helped me.

  7. Author’s family, parents and elder brothers for always support me and saying my name in every prayer.

  8. Lorentia, Hana, Jessica, Buddy, William who has giving support, help, and being been best practical training mates during the process.

  9. Pooriwut Maneechoold, Ploypleng, Stuart Chuah Sin Hwang, Thar Win, Tanyanan, Thanawin Pothibanchong a nd all others friends who I can’t say it one by one that always support me and accompany me.

  10. Last but not least, I would like to all people who has directly and indirectly helped during the practical training until finishing the report.

  Finally, the author realized that this report is still far from perfect. However, the author hope that this report can be an inspiration and provide knowledgeto all those in need and really allows the reader give suggestion to improve the content in order to make as on of the good examples.

  Semarang, May 25th 2015 Rr. Panulu P.M

  Author

  TABLE OF CONTENT

  2.3.Vision, Mission, and Strategy of the Faculty .............................................. 4 2.3.1.

  3.2.Background of Research ............................................................................... 8

  3.1.Research Project ........................................................................................... 8

  RESEARCH PROJECT ...................................................................................... 8

  Instructors 6 3.

  Administrator 6 2.4.2.

  2.4. Faculty Member .......................................................................................... 6 2.4.1.

  Vision ............................................................................................ 5 2.3.2. Mission .......................................................................................... 5 2.3.3. Strategy .......................................................................................... 5

  4

  Page ENDORSMENT SHEET ........................................................................................ ii ACKNOWLEDGEMENT ....................................................................................... iii PREFACE ................................................................................................................ iv TABLE OF CONTENT........................................................................................... vi LIST OF TABLES.................................................................................................... x LIST OF FIGURES ................................................................................................. xi 1.

  2.2.Faculty of Biotechnology

  3

  2.1.Assumption University

  INSTITUTIONAL PROFILE ............................................................................. 3

  1.3.Time and Place of Practical Training .......................................................... 2 2.

  1.2.Purpose of Practical Training ...................................................................... 1

  1.1. Background ……………………………………………………………. .... 1

  INTRODUCTION…………………………………………………………….. 1

  3.2.1.Rice Flour ......................................................................................... 8

  3.2.3.1.Succinic Anhydride ................................................................ 10

  3.2.3.2.Octenyl Succinic Acid ............................................................ 10

  3.2.3.3.Acetylated ............................................................................... 11

  4. RESEARCH METHODOLOGY ........................................................................ 12

  4.1. Color Measurement ...................................................................................... 13

  4.1.1. Materials and Tools ............................................................................ 13

  4.1.2. Methods .............................................................................................. 13

  4.2. Light Microscope ......................................................................................... 13

  4.2.1. Material and Tools ............................................................................. 13

  4.2.2. Methods .............................................................................................. 13

  4.3. Rapid Visco Analyzer .................................................................................. 14

  4.3.1. Materials and Tools ............................................................................ 14

  4.3.2. Methods .............................................................................................. 14

  4.4.Moisture Content ........................................................................................... 14

  4.4.1. Materials and tools ............................................................................. 14

  4.4.2. Methods .............................................................................................. 14

  4.5. Swelling Power ............................................................................................ 15

  4.5.1. Materials and Tools ............................................................................ 15

  4.5.2. Method ............................................................................................... 15

  4.6. Amylose Content .......................................................................................... 16

  4.6.1. Materials and Tools ............................................................................ 16

  4.6.2. Methods .............................................................................................. 16

  5. RESULT AND DISCUSSION ............................................................................ 17

  5.1. Physical Analysis ......................................................................................... 17

  5.1.1.Color Analysis..................................................................................... 17

  5.1.2.Microscopic Granule Examination Analysis ...................................... 18

  5.1.2. RVA Analysis .................................................................................... 20

  5.2. Chemical Analysis ....................................................................................... 22

  5.2.3.Amylose Content................................................................................. 24 6. CONCLUSION ................................................................................................ 26 7. REFERENCES ................................................................................................. 28 8. APPENDICES .................................................................................................. 32

  LIST OF TABLES

  Table 1. Research Project Schedule ................................................................................ 11 Table 2. Color Measurement Result of Sample ............................................................... 17

Table 2.1. Color measurement result of sample type 1............................................... 30Table 2.2. Color measurement result of sample type 2.............................................. .30

  Table 3. Data of Rapid Visco Analyzer ........................................................................... 21

Table 3.1. Data of RVA Rice Flour ............................................................................ 31

  Table 4. Data of Moisture Content Rice Flour ............................................................... 23

Tabel 4.1. Data of Moisture Content Rice Flour C,D,E,F ......................................... 33

  Table 5. Data of Swellung Power Rice Flour .................................................................. 24

Tabel 5.1. Data of Swelling Power Rice Flour C,D,E,F (80 mesh, 100 mesh) .......... 36

  Table 6. Data of Amylose Rice Flour ............................................................................. 25

Tabel 6.1. Data of Amylose Rice Flour C,D,E,F (80 mesh, 100 mesh) ..................... 40

  LIST OF FIGURES

  Figure 1. Map of Assumption University, Hua Mak, Bangkok ........................................ 2 Figure 2. Logo of Assumption University of Thailand ..................................................... 3 Figure 3. Logo of Biotechnology Faculty ......................................................................... 4 Figure 4. Faculty Member ................................................................................................. 7 Figure 5. Thai Rice Noodle ............................................................................................... 9 Figure 6. Analysis Method of Thai Rice Noodle............................................................. 12 Figure 7. Five different part of the Petridish .................................................................. 13 Figure 8. Microscopic Granule Examination Data of Sample Without Iodine ............... 18 Figure 9.Microscopic Granule Examination Data of Sample With Iodine ..................... 19 Figure 10. RVA graph paramater .................................................................................... 20 Figure 11.RVA graph of Sample rice flour .................................................................... 32 Figure 12. RVA graph of Modified Starch ...................................................................... 32 Figure 13. RVA graph ofF1 80 mesh – Succinic Anhydride .......................................... 32 Figure 14. RVA graph of F1 80 mesh - Octenyl Succinic Acid ...................................... 33 Figure 15. RVA graph of F1 80 mesh

• – Acetylated ........................................................ 33 Figure 16. Standart Curve Rice Flour .............................................................................. 44

1. INTRODUCTION 1.1. Background

  Food is one of the three primary needs of human life. In its role as a primary need, food has a role to supply energy and nutritional value which is human needs to live. Simply said, people can not live withoutfood. Recently, consumer demands of food become higher. People not only expect to have delicious and nutritious food but they also have a great concern on the safety. It means that the challenge of food industries also increase, as they have to fullfill the demand of high quality food; delicious, healthy, and safe. This fact becomes the main reason to conduct the practical training for students from department of Food Technology, Soegijapranata Catholic University. The students of food technology are obligated to undergo an internship program or practical training in food industry during their study to improve their knowledge about the development and the demand of food products. This program has a purpose to fit up the students with the food-related research or the experience in real world practice of food industry, either in food industries or food technology related institutions for developing skills and experience in order to face the opportunities and challenges in food technology development. Faculty of Biotechnology, Assumption University, Thailand, is chosen as the practical training workplace because this faculty is advanced in field of biotechnology and microbiology sectors. Those sectors are become the important food sectors recently. Furthermore, with choosing this internship program, it will also give the opportunity for food technology students to do research abroad, and for experiencing cultural diversity as global citizen. This opportunity can be achieved by the food technology students, Soegijapranata Catholic University, because of the internship program between the Soegijapranata Catholic University and Assumption University.

1.2. Purpose of Practical Training

  2 b.

  To give the student an opportunity to adapt with new circumstances and society.

  c.

  To broaden the student’s knowledge and experience from the international exposure.

  d.

  To make an international network.

1.3. Time and Place of Practical Training

  The practical training was conducted in the Faculty of Biotechnology, Assumption

  th th University Hua Mak Campus, Bangkok, Thailand, in16 January to 26 March 2014.

  

Figure 1. Map of Assumption University, Hua Mak, Bangkok

  The “A” red indicator shows the location of Assumption University Hua Mak which is located in 140 Ramkhamhaeng, Bang Kapi, Bangkok 10240, Thailand (Telephone : +66 2 300 4888).

2. INSTITUTION PROFILE

2.1.Assumption University

  Assumption University (AU) is the first International Private Catholic University in Thailand, which was initially originated from Assumption Commercial College in 1969 as an autonomous higher education institution under the name of Assumption School of Business. In May 1975, it was accredited by the Ministry of University Affairs and students could go from ABAC into graduate programs at public and private universities.

  The university is led by the Brother of St. Gabriel, who have been active in education in Thailand since 1901. Recently, AU has three campuses located in Hua Mak, Central World Plaza in downtown Bangkok and Suvarnabhumi areas of Samut Prakan Province.

  Assumption University is noted for attracting large numbers of foreign students from countries including Russia, China, Burma, India, Bangladesh, Pakistan and other Asian countries. Teaching conducted in English has always been ABAC and Assumption’s hallmark, and thus students and professors from over a hundred different countries attend school and work here. Faculty members, like students, are free to maintain their native cultural and religious identity without discrimination or pre ssure to “convert” to something else. The university prides itself in its openness and welcoming attitude, and its core value of moral integrity and high ethical standards in personal, civic, and business relationships.With strong commitment to education, Assumption University offers high-quality and internationalised education at the undergraduate, post-graduate and doctoral levels and joint programs with many leading universities in academic areas including business, law, engineering, and architecture. Other programs include languages, risk management, nursing, and the arts.

  4

  2.2.Faculty of Biotechnology Biotechnology literally means the application of life sciences to industrial processes.

  Principles of science learned in the classroom and the laboratory may be used by industry to develop and improve products, which can give benefits to the consumer and can provide a healthy profit for the producer. Because biotechnology is closely related to the agricultural sector, it has an impact on the lives of many Thai who are involved in agriculture and related industries. In service industries, biotechnology plays a major role in both aqueous and solid waste treatment, waste valorization and water purification. Because Assumption University is aware of the importance of biotechnology for the development of Thailand and all of Southeast Asia, it offers the Bachelor’s Degree of Biotechnology courses. And for Faculty of Biotechnology was found on 1993 as the ninth faculty in Assumption University to produce graduates working in biotechnology field and its related fields. The Faculty has been offering two 4-year bachelor's programs in Agro Biotechnology and Food Biotechnology. Both programs were approved of their academic standard by the Ministry of University Affairs in 1997. Since then the Faculty has produced 4 classes of graduate with the degree of BS in Agro-Industry and in Food technology, to the country.

  

Figure 3. Logo of Biotechnology Faculty

  2.3.Vision and Mission, and Strategies of Faculty

  In line with the university’s philosophy of education, the Faculty of Biotechnology has adopted the following vision, missions and strategies.

  5

  2.3.1. Vision

  The application of life sciences to industrial processes yielding products and services that ultimately benefit the consumers through bio-resources and technology.

  2.3.2. Mission

  1. To provide the nation with highly trained professionals who are able to apply basic and applied scientific principles to continuous improvement of the safety, quality and value of biotechnological services and products.

  2. To produce graduates characterized by moral and ethical principles 3.

  To produce graduates who are competent to pursue advanced studies in fields related to biotechnology.

  4. To develop and implement food biotechnologies to ensure the wholesomeness of foods.

2.3.3. Strategy

  Thailand is a major producer of agricultural commodities used in bioprocessing and a significant food manufacturing sector. However, the food manufacturing lags behind the international average in the amount of value added in processing so goverment needed to further develop the quality of Thai food and other agricultural products to the make them better known in the international market. In order to develop international cooperation with foreign countries, the Ministry will work in partnership with international Organizations for research and development, as well as technology transfer. And faculty of Biotechnology qualify to addressing technology development. The purpose of the faculty is to facilitate the expansion of programs in bioprocessing, foster the development of multidisciplinary Efforts and Encourage excellence in scientific research and academic programs with the assistance of information technology.

  6

2.4. Faculty Member 2.4.1. Administrators

  The main administrators of the faculty are in follow: a.

  Dr. Churdchai Cheowtirakul: Dean and Director of Ph.D. program in Food Biotechnology.

  b.

  Dr. Prathep Chiaravanond: Associate Dean and Chairperson of Department of Agro Industry.

  c. Dr. Viyada Kunatheekarn: Director of MS Program in Food Biotechnology.

  d. A. Nootrudee Siriboon: Chairperson of Department of Food Technology.

2.4.2. Instructors

  In academic year 2005, the Faculty of Biotechnology has 19 full-time instructors, three teaching assistants, one administrative staff and two laboratory technicians. The faculty

  st th

  also invited 14 part-time qualified instructors to teach the students from 1 year to 4 year. Academic ratios of the full-time instructors and part time instructor in 2004 are as follows.

• Full time instructor Ph.D.: MS : BS = 3:13:3
• Part time instructor Ph.D.: MS : BS = 5:8:0 and in figure 4. can be seen the faculty member of biotechnology faculty of Assumption University, Bangkok, Thailand.

  7

  Dean Dr. Churdchai C. Associate Dean Dr. Prathep C.

  Biotechnology Office Faculty Secretary Academic Commitee A. Siripan T. Administration Staff Ms. Jaruai A. Quality Team Department of Agro Department of Food Department of Food Industry Industry Biotechnology Chairperson Chairperson Dr. Prathep C.

A. Nootrudee S.

  Director of Ph.D. in Food Biotechnology Instructor : Instructor : Dr. Churdchai C.

  Dr. Viyada K.

  A. Pornpen P.

  A. Suwimon A. Dr. Wunwisa K.

  A. Tatsaporn T.

  A. Aussama S.

  A. Suchawadee W.

  A. Roungdao M. Director of M.S. in A. Chotirote S.

  A. Wanniya S. Food Biotechnology A. Trilert C.

  A. Tatsawan C.

  A. Viyada K.

  A. Waralee W.

  A. Napida T.

  Teaching Assistant Teaching Assistant A. Tawatchai V.

  A. Patchanee Y.

  A. Siripan T.

  Technician Technician Ms. Thitiporn S.

  Ms. Khawnrerai J.

  

Figure 4. Faculty Member of Biotechnology Faculty, AU

3. RESEARCH PROJECT 3.1. Research Overview

  The topic of the research was “The Effect of Milling Methods on The Physicochemical and Pasting Properties of Rice Flour

  ”. There was Chainat of rice with 4 different formulas of rice used in this project; (1) rice type C with whole grain rice (long storage), (2) type D with a half whole grain rice and a half broken grain rice, (3) type E with two thirds of sections whole grain rice and one thirds of sections broken grain rice, (4) type F with whole grain rice (new storage). The rice were examined particularly on the differenceof the milling methods; wet milling and dry milling, and with 2 size mesh for each; 80 mesh and 100 mesh. But on this opportunity, rice type F with wet milling treatmentand rice flour type F 100 mesh were unavailable on this project, and the intended used chainat rice because the high amylose content and in Thailand chainat rice is used as traditional Korat noodle, moreover the high farming of chainat rice then it can use to produce commercial of rice noodle. The advisor of this research was Dr.Tatsawan Tipvarakarnkoon. The research objective was to investigate the use of various rice flour sources and effect of milling to the characteristic on the noodle being made, and in order to know the result needed in investigating the rice flour as the main raw material to make the noodle.

3.2. Background of Research 3.2.1. Rice Noodle

  Rice is a staple food of over a half in the worlds population, mostly in Asia being widely used in human nutrition as a source of energy due to its high starch level, next to wheat (Frei, Sidhuraju and Becker, 2003). While, the major rice growing countries are Thailand, India, Bangladesh, Burma, Vietnam, Japan and Philippines. They are the biggest rice exporter countries, but in the utilization of rice is narrow compared with others such as wheat in other parts of the world, and this is one of the problems being faced by Thailand and the product develompment technic of rice is needed and rice

  

noodles are one of the solutions in the utilization of rice. Rice noodle is products made

from rice flour and rice flour derived rice grain. Rice noodles have a very smooth

  9

  

(Chen et al. 2003; Cui 2005; Purwani et al.2006). Rice has been shown to vary widely

in it is cooking and eating quality, depending on variety and type of rice, amylose

content and gelatinization behaviour (Halick and Kelly 1959, Juliano et al 1965, Perez

and Juliano 1979, Williams et al, 1958). Therefor rice varieties are classified according

to reviews their use, low amylose (9 – 20%) rice are preferred for processing crackers

and biscuits, intermediate amylose (20

• – 25%) rice is used for making extruded (dried)

  pasta and high amylose (>25%) rice are favoured for parboiled rice, rice bread and

  noodles (Juliano and Perdon, 1975).

  

Figure 5. Thai Rice Noodle (shesimmers.com/2011/06/pad-thai-rice-noodle)

3.2.2.

   Dry Milling and Wet Milling There are two methods milling (wet and dry milling) that used to prepare rice flour.

  Generally, rice flour from the wet-milling made by soaking the rice for one night. Soaking, adding excess water during grinding, and drying to remove the excess water (Yeh, 2004). The cooling and lubricating effects of water cause a reduced amount of starch damaged. However, the wet-milling process consumes a large amount of water, which in turn creates a lot of wastewater. On the other hand, for the dry-milling process, cleaned rice grains can be directly ground to get rice flour without generating any

  10 However, dry-milled rice flour shows many differences in terms of chemical composition and physicochemical properties compared with the wet-milled rice flour (Chen et al., 1999, Chaing and Yeh, 2002, Yoenyongbuddhagal and Noomhorm, 2002, Suksomboon et al., 2005). The sample used to determine physicochemical properties of the flour is sample C1, C2, D1, D2, E1, E2 and F1. The difference type of type 1 and type 2, sample type 1 with dry milling treatment and 2 with wet milling treatment. Thus sample from dry and wet milling method is being analyzed about the color, light microscopic examination of the granule, RVA analysis, moisture content, swelling power, amylose content. The process of grinding in making rice flour affects the physico-chemical characteristics by changing the particle size and creating differences in particle size distribution pattern (Nishita and Bean, 1982), and the milling yield the most important criteria to control the quality of rice flour-based products, and the milling yield depend of types and degree of milling (Kang et al. 2003).

3.2.3. Modified Starch

  Modified starches are common ingredients in food and industrial products. Modification does not alter the appearance of the starch but can improve the desired properties of the starch. The purposes of this modification are to enhance its properties particularly in specific applications such as to improve the increase in water holding capacity, heat resistant behavior, reinforce its binding, minimized syneresis of starch and improved thickening (Adzahan, 2002; Miyazaki et al., 2006). On this research, the modified starch that used are Succinic Anhydride (SA), Octenyl Succinic Acid (OSA) and Acetylated (AC).

3.2.3.1.Succinic Anhydride

  Succinic anhydride, also called dihydro-2,5-furandione, is an organic compound with the molecular formula C

4 H

  4 O 3 . This colorless solid is the acid anhydride of succinic

  acid. Process for the manufacture of succinic anhydride by eliminating water from succinic acid using a chemically inert hydrophilic solvent which does not form an azeotropic mixture with water, and fractional distillation. Succinic anhydride will be

  11

  3.2.3.2.Octenyl Succinic Acid

  A common modification of starch is esterfication with anhydrous octenyl succinic acid (OSA). The properties of the OSA starch make it interesting for used in egg yolk protein stabilized food emulsions, such as mayonnaise. The interactions between different components in a product have a great impact on factors such as texture and stability (De Kruif and Turnier, 2001). OSA can increased viscosity and decreased gelatinization temperature (Bao et al, 2003). OSA starch may give heat- (He et al, 2008) and freeze- thaw stability (Song et al, 2006), and may also be used as a partial replacement for fat, as it may give a sense of fattiness (BeMiller and Whistler, 1997).

  3.2.3.3.Acetylated

  Acetylated starches are commercially produced byacetylation with acetic acid, acetic anhydride, ketene, vinylacetate, or a combination of these reagents. According to Rutenberg and Solarek (1984), introduction of these acetyl groups reduces the bond strength between starch molecules and thereby alters the properties. Normally, the resultant acetylated starch will possess good stability at low temperatures and exhibit improved resistance to retrogradation, and clarity.

3.3. Research Schedule

  Table 1. Research Project Schedule January February March April May Note

  4 5 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 5 Week(s) Reference searching

  In the process of doing the research

  Report making

4. RESEARCH METODOLOGY

  Steps to get rice flour, treatment that used, and analysis conducted in the research can be seen in figure 6 .

  Rice Chainat C D E F Dry Milling Wet Milling

  Without With Sieving

  Sieving

  Moisture Light Amylose Swelling Content Microscope Content Power

  Color Rapid Visco

  Measurement Analyzer Modified

  Starch

  Figure 6. Analysis Method ofRice Noodle Note: C = whole grain rice (long storage) D = ½ whole grain rice ½ broken grain rice

  E = 2/3 whole grain rice 1/3 broken grain rice F = whole grain rice (new storage)

  For the soaking process, done for 18 hours with a ratio of rice and water 1 : 2 ( 1kg / 2liter ), but in this opportunity researcher was not the soaking stage and milling stage.

  13 Modified Starch, Succinate Anhydride Modified Starch,Octenyl Succinic Anhydride Modified Starch.

4.1. Color Measurement (Rachel Thomas, 2014) 4.1.1. Materials and Tools Rice flour, Colorimeter, petridish 25 g.

4.1.2. Methods

  First the tools were being set and the USB was plugged into the laptop. Then the sample were prepared, as 1 cup of the sample (rice flour) 25 gram was placed into the petridish, then the petridish was placed into the colorimeter. The colorimeter was standardized at room temperature, D65 light source, then the test was done through the colorimeter software for 5 times in 5 different points (parts) of the petridish (middle, top, left, bottom, right).

  Figure 7. Five different part of the Petridish.

4.2. Light Microscope Examination of Granule (Kasetsart,2006) 4.2.1. Materials and tools

  Glass slide, cover slide, pipette, microscope, micrometer eye piece (Dino capture version 2.0), dino capture software, stirring stick, distilled water, iodine, rice flour.

4.2.2. Methods

  Distilled water solution was dropped into glass slide, and put small amount of starch sample was dispersed into solution and add one drops of iodine. A cover slide is then

  14 pictures each sample) were taken using Dino Capture Software, approximately 10 granules were selected randomly. These step were repeated but without iodine.

4.3.Rapid Visco Analyser (Brabender RVA) 4.3.1. Materials and Tools RVA machine, digital scale, distilled water, rice flour, and modified starch.

4.3.2. Methods

  First switch on the RVA machine, and allow 30 minutes warm up. Switch on associated computer, run the RVA control software. Measure distilled water + 25 gram and sample

• 3 gram, its depend on the moisture content of sample. Place a paddle into the canister and vigorously jog the blade through the sample up and down 10 minutes. If any lumps remain on the water surface or adhere to the paddle then repeat the jogging action. Place the paddle into the canister and insert the canister into the insturment. Initiate the measurent cycle by depressing the motor tower of the instrument. Remove canister and completion of test and discard. From the pasting curve, the pasting temperature, peak viscosity, time to peak, breakdown, minimum viscosity, setback and final viscosity.

4.4.Moisture Content (Mccabe and Smith, 1993) 4.4.1. Material and Tools Aluminium can, oven, desiccator, electric scale, rice flour.

4.4.2. Methods

  First, the empty alumium can and the lid were dried in the oven at 105 ℃ for 1 hours and transferred to the desicator for 15 minutes to cool. The dried alumium can and lid then weighed. After that about 3 grams of sample (4 digits) was weighed to the alumium can the put in the oven for 3 hours at 105

  ℃. After drying, the alumium can with partially covered lid was transferred to the desiccators for 15 minutes to cool. Then the dish was reweighed again. To measure the moisture (%) we use the formula:

  15

4.5. Swelling Power (Jangchud K, 2004) 4.5.1. Material and Tools

  Aluminium can, centrifuge tube, water bath, oven, electric scale, distilled water, rice flour.

4.5.2. Methods

  First, the empty alumium can and the lid were dried in the oven at 105 ℃ for 1 hours and transferred to the desicator for 15 minutes to cool. The dried alumium can and lid then weighed. After that about 0,5 grams of sample (4 digits) was weighed to centrifuge

  o

  tube, add 15 ml distilled water and heat in water bath at 80 C for 30 minutes. After heating, keep the centrifuge tube for 15 minutes to cool and centrifuged at 4000 rpm for 20 minutes. Then pour the supernatan into aluminium can and dried in the oven for 3 hours at 105

  ℃, and for the sediment in the centrifuged tube was weighed. After drying, the alumium can with partially covered lid was transferred to the desiccators for 15 minutes to cool. Then the dish was reweighed again.To measure the swelling power (%) we use the formula:

  Swelling Power = −

4.6.Amylose Content (Juliano, 1990-modified) 4.6.1. Material and Tools

  Volumetric flask, aluminium foil, pilleus pump, spectrophotometer (620nm), NaOH 1N, 95% etanol, distilled water, acetic acid 1N, iodine, rice flour.

4.6.2. Methods

  First, about 0,0400 gram of sample was weighed to the 100 ml volumetric flask. After that added 9 ml NaOH 1N and 1 ml 95% alkohol shake gently and cover the volumetric flask with aluminium foil. After volumetric flask covered, keep the sample for 1 night. Dilute the sample until 100 ml with distilled water and take 5ml sample into 100 ml

  16 set the wave length (620 nm) and put the sample into the cuvet to measure the absorbance.

5. RESULTS AND DISCUSSION

5.1.Physical Analysis 5.1.1. Color Analysis

  The superficial appearance and color of food are the first parameters of quality evaluated by consumers, and are thus critical factors for acceptance of the food item by the consumer. Although there are di

  fferent color spaces, the most used of these in the measuring of color in food is the L*, a*, b* color space due to the uniform distribution of colors, and because it is very close to human perception of color. Sample that used are rice flour type C, D, E with dry-wet milling treatment no sieve and F with dry milling treatment no sieve because to measure color of sample, particle size did not affect the result of color analysis. Brightness very important for rice flour, because brigthness is one of the aspects which determine the quality of rice flour, and Nishita& Bean (1982) said that the finest flour would be brighter and whiter.

  Table 2. Color measurement result of sample Type Dry Milling Wet Milling

  C L: 63,488 L : 64,674 a*: -0,662 a*: 0,136 b*: 5,100 b* : 3,640

  D L: 63,952 L : 64,658 a*: -0,126 a* : 0,022 b*: 3,832 b* : 3,422

  E L: 63,718 L : 64,866 a*: 0,026 a* : 0,162 b*: 5,582 b* : 3,686

  F L : 63,922 - a*: -0,198 -

• b*: 4,764 This result was the average of total 35 data each sample. See Table 2.1.
• – 2.2. (Attached) Note: C = whole grain rice (long storage) D = ½ whole grain rice ½ broken grain rice E = 2/3 whole grain rice 1/3 broken grain rice F = whole grain rice (new storage)

  From the table obtained that the finest rice flour is E with treatment wet milling because have highest L value, its means that rice flour type E with treatment wet milling is

  18 more refined. It can be seen from the table that the value of L* for rice flour with treatment wet milling more higher than rice flour with dry milling.

5.1.2. Microscopic Granule Examination Analysis

  Lens that used in microscopic analysis is 40x objective lens, while sample that used are rice flour type C, D, E with dry-wet milling treatment and F with dry milling treatment no sieve, because this analysis to compare the treatment effect of rice flour (soak and unsoak). For the iodine solution was used in this analysis to clarify the observations, and was give color to the starch granules.

  

Figure 8. Microscopic Granule Examination Data of Sample Without Iodine

  (a) : Rice flour C with unsoak treatment (e) : Rice flour C with soak treatment (b) : Rice flour D with unsoak treatment (f) : Rice flour D with soak treatment (c) : Rice flour E with unsoak treatment (g) : Rice flour E with soak treatment (d) : Rice flour F with unsoak treatment

  From figure 8, obtained data microscopic of rice flour with treatment wet milling and dry milling without iodine solution.And from the analysis, can be seen that rice flour type D with unsoak treatment is clump.

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  Figure 9. Microscopic Granule Examination Data of Sample With Iodine

  (a) : Rice flour C with unsoak treatment (e) : Rice flour C with soak treatment (b) : Rice flour D with unsoak treatment (f) : Rice flour D with soak treatment (c) : Rice flour E with unsoak treatment (g) : Rice flour E with soak treatment (d) : Rice flour F with unsoak treatment

  From figure 9, obtained data of microscopic of rice flour with treatment wet milling and dry milling with iodine solution. The addition of iodine can resulted in bluish discoloration after added a solution of iodine, it does showed that rice flour contain amylose while rice flour with amylocpectin will give brownish (Zulaidah, 2011).

  Microscopic analysis showed that rice flour with treatment dry milling contained significantly larger flour particles, compared to the separated starch granules of wet milling rice flour. A severe condition of the dry milling process created a larger amount of damaged starches located on the surface of aggregated granules, while the wet milling process created smaller amounts of damaged starches scattered in the samples. During the soaking process of wet-milling rice flour, protein matrix and other substances were leached out from the surface of starch granules, causing the structure of starchy endosperm to become loosen which resulted in the fine particles and soft, and making the rice easily to broke when milling process (Suksomboon and Naivikul,

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5.1.3. RVA Analysis

  Rapid Visco-Analyzer (RVA) was used to determine the pasting behavior of the starch extracted and flour from rice flour. Parameters recorded were pasting temperature, peak viscosity, hot paste viscosity (minimum viscosity at 95 °C), cool paste viscosity (final viscosity at 50 °C), breakdown viscosity. The pasting behaviour and visco-elastic properties of the rice floursare mainly determined by the differences in the amylose content. The pasting propertiesare also influenced by granule size, starch molecule characteristic and the thermalprocess involved in gelatinization of the starch (Lai 2001). Sample that used are rice flour type C, D, E with dry-wet milling treatment (80 mesh and 100 mesh) and F with dry milling treatment (80 mesh), and this analysis used 3 types modified starch (AC, SA, and OSA).

  

Figure 10. RVA graph parameter

  From the amylose analysis obtained that rice flour type F 80 mesh with dry milling treatment has the highest amylose content then making rice flour type F used in the RVA analysis.

  21 Table 3. Data of Rapid Visco Analyzer

  Sample Peak 1 Trough 1 Breakdown Final Viscosity Setback Peak Time Pasting Temp C1 80 mesh 1972,33 1662 310,333 3473,333333 1811,33 5,6 86,65 D1 80 mesh 1906,67 1650,67 256 3506 1855,33 5,64444 87,73333333 E1 80 mesh 1990,67 1557,67 433 3492,666667 1935 5,57778 86,31666667

  F1 80 mesh 576,333 550 26,3333 862,6666667 312,667 7 92,36666667 F1 100 mesh 709,667 697,333 12,3333 1107 409,667 6,11111 89,98333333

  AC 2612,33 1017,33 1595 1505 487,667 4,06667 72,03333333 SA 6001,67 5087,33 914,333 6263,666667 1176,33 4,33333 71,73333333

  OSA 7492,67 3465,67 4027 4452 986,333 4,17778 69,26666667 F1-80-AC 5% 618,333 601 17,3333 881,3333333 280,333 6,31111 93,16666667

  F1-80-AC 10% 700,667 656,667 44 957 300,333 6,31111

  94 F1-80-AC 15% 759,667 704,667 55 976 271,333 6,44444 94,6 F1-80-OSA 5% 837,667 795,667 42 1272,333333 476,667 6,93333 92,05

  F1-80-OSA 10% 1116,33 1027,33 89 1709 681,667 6,95556 89,1 F1-80-OSA 15% 1450 1390,33 59,6667 2156,333333 766 6,75556 80,88333333

  F1-80-SA 5% 740,333 700,667 39,6667 1305 604,333 7 91,06666667 F1-80-SA 10% 1007 944 63 1938,333333 994,333 7 88,05 F1-80-SA 15% 1206,67 1141,33 65,3333 2512 1370,67 7 81,41666667