The Rheological and Swallowing Properties of Rice Starch

Abstract

The transit velocity through the human throat and rheological properties of nonglutinous rice starch (NGRS) and glutinous rice starch (GRS) were investigated. The maximum transit velocity decreased with increasing concentrations of starch, with marked changes from 0 to 6% and gradual changes from 6 to 12% for NGRS and GRS, respectively, with no further changes at concentrations higher than 18%. The hardness, adhesiveness and cohesiveness of the two rice starches increased with increasing concentrations of starch. In the sensory evaluation, the rice starches became more difficult to masticate and swallow, and the masticated pellet formed a more compact bolus with increasing starch concentrations.