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Hydrothermal Treatment of Paddy,Isolation of Starch and its Acid Modification

Bharathi, T. V and Prasanna, R. and Shruthi, Sathyan (2006) Hydrothermal Treatment of Paddy,Isolation of Starch and its Acid Modification. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: A pigmented variety viz. Jyothi, two non-pigmented varieties IR-64 and BPT, and a waxy variety viz. Agoni Bori were choosen for shelling, milling, physico-chemical studies and various methods of parboiling. From these four varieties even starch was isolated and they were individually modified with a strong acid viz. 0.5N HCl as well as a weak acid viz.0.5N Formic acid. Husk content varied from 20 to 24%. Highest was in IR-64 and lowest was in BPT. Brown rice or dehusked rice varied from 66 to 74%, highest was in waxy variety and lowest was in fine variety BPT. Chalky grains were seen only in BPT. Green grain to an extent of 5% was seen in IR-64 as well as BPT. Highest breakage, to an extent of 41% was seen in pigmented variety Jyothi and the least was seen in waxy variety, after dehusking. Parboiling of these varieties improved their shelling and milling performance, where the shelling and milling breakage was almost negligible and percentage of dehusked rice ranged 72 to 77%. Equilibrium Moisture Contents at room temperature ranged form 28 to32% for raw paddy, 29 to 35% for raw brown rice and 28 to 34% for milled raw rice. Highest Emcs was noticed in waxy rice. In normal parboiling Emcs varied from 34 to 40% for non-waxy and 48% for waxy paddy. Brown rice of non-waxy paddy; Brown rice of non-waxy showed 37 to 44%, waxy brown rice showed 62%; milled non-waxy showed approximately 41 to 46%; waxy milled rice 65%, Pressure parboiled paddy showed Emcs of 34 to 40% for non-waxy and approximately 46% for 58 to 63% for non-waxy and approximately 81% for waxy milled rice. Parboiling under pressure showed 42 to 50% for non-waxy paddy; 64% for waxy paddy; 55 to 60% for brown rice of non-waxy and 78% for waxy brown rice; in milled rice 54 to 61% for non-waxy and 83% for waxy milled rice. Thiamine content varied from 430 and 450µg in pigmented and IR-64 variety; 505 and 518µg in BPT and waxy raw varieties. Milled rice of these retained approximately 60% thiamine in former two varieties and approximately 50% in the latter two varieties. Normal parboiling retained almost all thiamine in brown as well as milled rice, however pressure parboiling and parboiling under pressure reduced the thiamine content by 27% in respective brown rice and by approximately 33% in respective milled rice. Raw brown rice of these non-waxy paddy varieties had an amylase content which varies from 17 to 24%, waxy had approximately 3.5%. Milled rice of all these has approximately 0.5 to 4% excess amylase. Parboiling of these varieties, did not vary much in this parameter expect in few where about 4 to 5% reduced indicating degradation of starch polymer during parboiling. Soluble amylase was about 50% of the total amylose. Parboiling reduced the soluble amylose of raw rice. Oryzanol content of raw brown rice varied from 20 to 25%. Milling retained around 12 to 27% oryzanol. Parboiling did not change the oryzanol content significantly. Colour of the rice became darker and darker with increase in degree of parboiling.
Uncontrolled Keywords: paddy Hydrothermal Treatment starch isolation acid modification
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Apr 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/454

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