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Effect of Processing Paddy on Digestibility of Rice Starch by In vitro studies

Chitra, M. and Vasudeva, Singh and Ali, S. Z. (2010) Effect of Processing Paddy on Digestibility of Rice Starch by In vitro studies. Journal of Food Science and Technology, 47 (4). pp. 414-419.

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Abstract

Paddy (Oryza sativa L) (variety ‘IR – 64’), was parboiled, puffed by sand roasting and fl aked by edge runner and roller fl aker and variations in physical and physicochemical properties were studied. Moisture contents were lower (5.8–10.8%) in processed rice products compared to raw materials (11.8%). Ratio of rice to sand in the case of puffed rice preparation was optimized. The equilibrium moisture content was 27.4% in raw rice while it was much higher (38.9–81.0%) in processed rice. Sedimentation volume was lowest (6.2 ml) in raw rice and highest (18.8 ml) in popped rice. Starch content was 84.8 and 76.5–83% in raw and processed rice, respectively. In vitro starch digestibility was highest in roller fl aker fl akes and lowest in raw milled rice. Among the ready to eat products, popped rice showed least starch digestibility (~30%).

Item Type: Article
Uncontrolled Keywords: Rice starch Paddy Dry heat parboiling Edge runner flakes Roller flakes Sand roasting Pre gelatinization
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Sep 2010 07:06
Last Modified: 28 Dec 2011 10:18
URI: http://ir.cftri.com/id/eprint/9729

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