Research
Abhishek Thakur*, Devina Vaidy
Abstract
The physicochemical properties of rice flour affect the physical and chemical attributes of food during processing. Therefore, it is necessary to understand the physicochemical properties of rice flour. Rice flour had moisture content 10.85 per cent, water activity 0.83, total ash 0.39 per cent, crude protein 6.25 per cent and soluble protein 1.75 per cent. Whereas, crude fibre and crude fat were 0.74 per cent and 0.58 per cent, respectively. Rice flour was light creamish (L* 51.25, a* 2.98 and b* 14.50) with potassium 105.00 mg/100g, magnesium 20.15 mg/100g and calcium 14.25 mg/100g). The FTIR spectra of rice flour was basically indistinguishable in the wave-number range of 4000–400 cm−1. Higher intense region 3734.31 cm-1 indicated the presence of no of O-H stretching (water) in the structure. The water content of the rice flour was 10.85 per cent. Peak at 2019.54 cm-1, 1546.96 cm-1 and 785.05 cm -1 showed the presence of an amine functional group as indicative of protein content.