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Microscopy of rice starch granules during cooking.

Sandhya Rani, M. R. and Bhattacharya, K. R. (1995) Microscopy of rice starch granules during cooking. Starch/Staerke, 47 (9). 334-337, 13 ref..

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Abstract

Starch from five cultivars of rice was pasted in the Brabender viscograph and then held at 95°C for 60 min. Granules were examined by light and scanning electron microscopy. In concentrated (12%) pastes, low-amylose rice starch showed total granule disintegration after 60 min of cooking at 95°C, but highamylose granules showed only marginal disorganization. Waxy starch granules were disintegrated even at 70°C. In dilute (1%) pastes, on the other hand, granules swelled without appreciable disruption, apparently more in low than in high amylose starch. Clearly low amylose starch granules were weak and fragile and so swelled as well disintegrated easily, while high amylose rice starch was relatively strong and rigid and so resisted swelling as well as disintegration. This relative rigidity/fragility of starch granules seemed to be the key to differences in rice quality.

Item Type: Article
Uncontrolled Keywords: AMYLOSES-; CARBOHYDRATES-; CEREALS-; COOKING-; GRANULES-; PHYSICAL-PROPERTIES; PROCESSING-THERMAL; RICE-; STARCH-; STRENGTH-; RICE-STARCH; STARCHES-; STRUCTURE-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Mar 2012 08:55
Last Modified: 14 Mar 2012 08:56
URI: http://ir.cftri.com/id/eprint/7865

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