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Nature of starch crystallinity in parboiled rice.

Mahanta, C. L. and Ali, S. Z. and Bhattacharya, K. R. and Mukherjee, P. S. (1989) Nature of starch crystallinity in parboiled rice. Starch/Staerke, 41 (5). 171-176 ; 13 ref..

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Abstract

A-type X-ray diffraction spectra of raw rice were weakened upon mild parboiling and completely disappeared in moderately severely parboiled rice. A feeble V pattern of lipid-amylose complex appeared in its place. There was no unambiguous evidence of B-type spectra of retrograded starch, although partial and weak B-like spectra could be seen. Differential scanning calorimetry showed that raw rice flour and starch had a large gelatinization and a small lipid-amylose endotherm, the latter disappearing after defatting. The gelatinization endotherm first decreased and eventually disappeared in samples with moderately severe parboiling, but a small lipid-amylose endotherm was visible in most parboiled rice samples. Results indicate that parboiled rice is largely amorphous with only minor crystallinity, and the peculiar properties of parboiled rice could not be ascribed to altered crystalline form of starch. [Results obtained with maize and potato starches are presented for comparison.]

Item Type: Article
Uncontrolled Keywords: BOILING-; CEREALS-; COOKING-; RICE-; STARCH-; PARBOILING-; RICE-STARCH; STARCHES-SPECIFIC
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: 26 May 2016 07:40
Last Modified: 21 Dec 2016 13:18
URI: http://ir.cftri.com/id/eprint/8041

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