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Molecular degradation of rice starch during processing to flakes

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1755/
JSFA-01-99
 
Title Molecular degradation of rice starch during
processing to flakes
 
Creator Rajni, Mujoo.
Ali, S. Z.
 
Subject 01 Rice
05 Processing and Engineering
 
Description Roasting of the soaked paddy (roasting-parboiling) appeared to cause an increase in the
proportion of the high-molecular-weight component of starch, separated in Fraction-I, probably due
to retrogradation. The solubility of starch also decreased. Flaking of roasted-parboiled paddy in the
traditional edge-runner Øaker did not cause any further appreciable change in the proportion of
Fraction-I and Fraction-II. Flaking in the roller-Øaker unit, on the other hand, caused a decrease in the
proportion of Fraction-I, indicating molecular breakdown of starch. The total starch solubility
increased marginally in edge-runner Øakes but substantially in roller-Øaker Øakes. Fractionation of
starch that was soluble in hot water showed that the major amount of amylose equivalent resided in this
portion as revealed by a higher proportion of Fraction-II and a high lmax of the peak of this fraction.
When retrogradation was induced in the Øakes under appropriate conditions of moisture and
temperature, the content of the high-molecular-weight Fraction-I of total starch increased slightly in
edge-runner Øakes but markedly in roller-Øaker Øakes, indicating an aggregation or reassociation of
starch molecules or its fractions.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1755/1/J_Sci_Food_Agric_79_941-949_%281999%29.pdf
Rajni, Mujoo. and Ali, S. Z. (1999) Molecular degradation of rice starch during processing to flakes. Journal of the Science of Food and Agriculture, 79. pp. 941-949.