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Starch retrogradation and starch damage in parboiled rice and flaked rice.

Ali, S. Z. and Bhattacharya, K. R. (1976) Starch retrogradation and starch damage in parboiled rice and flaked rice. Staerke, 28 (7). 233-240, 9 ref..

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Abstract

The equilibrium moisture content attained by rice after soaking for 24 h at room temp. (EMC-S) was used for studying starch retrogradation in precooked rice products. The EMC-S of parboiled paddy was very high immediately after steaming (63.4 and 169.4 after 2 and 60 min steaming, respectively) and fell appreciably on storage (to 55.3 and 83.4, respectively, after 2 days of air drying), demonstrating starch retrogradation. The extent of retrogradation was dependent on storage temp. (max. at room temp., insignificant at 95 degree C) and on moisture content (MC, max. at 25%) and was partially reversed by heating. Roasting of soaked raw paddy raised its EMC-S, owing to gelatinization. Storage at room temp. (25-32 degree C) resulted in progressive retrogradation at MC greater than 18%, but none at MC less than 18%. Retrogradation could also be induced in dry roasted or beaten rice by artificially increasing the MC. Flaking roasted paddy and moist milled rice, both raw and parboiled, also raised the EMC-S, apparently due to mechanical damage to starch granules. Flaked rice also showed retrogradation. Results confirmed that many properties of parboiled rice are due to starch retrogradation while those of roasted and flaked rice are due to the absence of retrogradation.

Item Type: Article
Uncontrolled Keywords: STARCH-; rice, starch retrogradation in pre-cooked; RETROGRADATION-; PARBOILING-; rice, parboiling & starch retrogradation in; SOAKING-; rice, soaking & moisture content of pre-cooked; MOISTURE-CONTENT; RICE-; starch retrogradation in pre-cooked rice; soaking & moisture content of pre-cooked rice
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 10:25
Last Modified: 24 May 2016 10:25
URI: http://ir.cftri.com/id/eprint/7082

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