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Thermal and physicochemical properties of rice grain, flour and starch.

Vasudeva, Singh and Okadome, H. and Toyoshima, H. and Isobe, S. and Ohtsubo, K. (2000) Thermal and physicochemical properties of rice grain, flour and starch. Journal of Agricultural and Food Chemistry, 48 (7). 2639-2647, 20 ref..

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Abstract

Thermal and physicochemical properties of 3 types of rice, namely Thailand rice (Indica), Nipponbare (Japonica) and Himenomochi (Japonica waxy) were studied in grain, flour and starch forms. In grain form, Indica was slender whereas both Japonica rices were bold and thick. Indica had the highest protein and amylose equivalent. Cooked Indica grain was hardest and waxy rice was softest. Stickiness was highest in Japonica rice. Indica, Japonica and Japonica waxy rice flours had glass transition temp. (Tg) values of 221.8, 210.7 and 209.3C and m.p. of 259.8, 264.1 and 261.4C, respectively. Protein contents of isolated starches were 0.45, 0.9 and 0.2%. Defatting reduced Tg values in all of the starches. Protein and fats are thought to play a critical role in glass transition and m.p. of rice flours and their respective starches. Viscosities of cooked pastes of flour and starch during cooking in an RVA instrument and their gel and other properties are discussed.

Item Type: Article
Uncontrolled Keywords: FLOURS-CEREAL; PHYSICAL-PROPERTIES; RICE-; STARCH-; THERMOPHYSICAL-PROPERTIES; PHYSICOCHEMICAL-PROPERTIES; RICE-FLOUR; RICE-STARCH; THERMAL-PROPERTIES; VAR-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jan 2009 08:53
Last Modified: 29 Dec 2016 10:49
URI: http://ir.cftri.com/id/eprint/7685

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