MUMBAI, India, Sept. 7 -- Intellectual Property India has published a patent application (202641104289 A) filed by National Institute Of Food Technology, Entrepreneurship And Management Thanjavur Niftem-T on August 29, 2026, for A Radio Frequency-Assisted Process For Functional Modification Of Rice Flour For Gluten-Free Food Applications.
Inventors include Dr. V. Hema; Sheena; Dharshini N; Harish S; Karthick Ajay B; and Dr. S. Shanmugasundaram.
The application for the patent was published on September 04, 2026, under issue no. 36/2026.
Abstract: ABSTRACT: Title: A Radio Frequency-Assisted Process for Functional Modification of Rice Flour for Gluten-Free Food Applications The present disclosure proposes a radio frequency-assisted process for producing functionally modified rice flour and gluten-free snack products, providing modified hydration characteristics, starch functionality, pasting behavior, processing performance, structural properties, texture, and reduced-fat product characteristics through controlled radio frequency processing and subsequent food-processing operations. The process comprises subjecting rice grains to radio frequency treatment, followed by heat stabilization, air- resting, flaking, drying, and milling to obtain functionally modified rice flour. The modified rice flour is blended with potato flour and additional ingredients to obtain a gluten-free snack formulation, which is mixed, kneaded, sheeted, shaped, baked, and cooled. The radio frequency-treated flour exhibits a water-holding capacity of 2.60 ± 0.03 g/g and defined pasting characteristics, while the resulting baked snack exhibits reduced hardness and fracturability.
Disclaimer: Curated by HT Syndication.
