Record Details

Thermal degradation of starch in parboiled rice

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1922/
STA-01-89
 
Title Thermal degradation of starch in parboiled rice
 
Creator Mahanta, C. L.
Bhattacharya, K. R.
 
Subject 25 Sugar/Starch/Confectionery
01 Rice
 
Description Raw and variously parboiled (conventional parboiling, dry-heat parboiling, pressure parboiling) Intan rice (intermediate-amylose var.) starch was fractionated in Sepharose CL-2B column into a larger-molecule (Fr I) and a smaller-molecule (Fr II) fraction. Amount of Fr I decreased and that of Fr II increased in parboiled as compared with raw rice, extent of change increased with increasing severity of processing. Proportion of polysaccharide and `amylose' in Fr I decreased from 70 and 40% of total, resp., in raw rice to 16% for both in parboiled rice prepared by 3 kg/cm-2 gauge steam pressure. Simultaneously, the lambdamax of its iodine complex increased from 570 to 588 nm in Fr I and decreased from 635 to 620 nm in Fr II. The change was marginal or low after steaming at ambient pressure or after sand roasting. Data show that thermal degradation of starch must be considered as another contributor, in addition to starch gelatinization and reassociation, to the peculiar properties of parboiled rice.
 
Date 1989
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1922/1/starch%2041%20%281989%29%20Nr.%203%2C%20S.%2091-94.pdf
Mahanta, C. L. and Bhattacharya, K. R. (1989) Thermal degradation of starch in parboiled rice. Starch/Staerke, 41 (3). pp. 91-94. ISSN 0038-9056