Effects Of Spray-Drying Inlet Temperature On The Production Of High-Quality Native Rice Starch

Rice starch is a common functional ingredient used in various food applications. The drying regime to obtain dry starch powder is an important processing step, which affects the functional properties of the starch. The application of extreme thermal treatment during the conventional drying process tends to elicit irreversible changes to the rice starch, resulting in the loss of desired functionalities. In a previous study, we reported the development of a novel low temperature spray-drying based process which efficiently dries waxy rice starch, while preserving its physicochemical properties and functionalities. This study, a follow-up to the previous report, evaluated the effect of different spray-drying inlet temperatures on the production yield, physicochemical properties, and functionalities of waxy rice starch. Increasing the inlet temperature from 40 degrees C to 100 degrees C resulted in an increase in the process yield from 74.83% to 88.66%, respectively. All spray dried waxy rice starches possessed a low moisture content of less than 15%, and a consistent particle size (median similar to 6.00 mu m). Regardless of the inlet temperatures, the physicochemical functionalities, including the pasting characteristics and flowability, were similar to that of the native waxy rice starch. The molecular and A-type crystalline structure of the waxy rice starches were also conserved. An inlet temperature of 60 degrees C represented the optimum temperature for the spray-drying process, with a good yield (84.55 +/- 1.77%) and a low moisture content (10.74 +/- 1.08%), while retaining its native physicochemical functionalities and maximizing energy efficacy.