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Properties of rice starch from paddy stored in cold and at room temperature.

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Relation http://ir.cftri.com/5104/
 
Title Properties of rice starch from paddy stored in cold and at room temperature.
 
Creator Rajendra Kumar, K.
Zakiuddin Ali, S.
 
Subject 01 Rice
06 Preservation and Storage
 
Description Brabender viscograms of rice flour from aged paddy (stored at room
temperature. RT 20"-33"C for 15 months) of two high amylose finegrain
cultivars showed higher paste viscosities than that from the paddy
stored at 4"-6"C (cold) for the same period. The differences were almost
eliminated in case of isolated starches. The total amylose content
was same for the starches from both aged (RT stored and cold stored)
paddy. However. the hot water soluble amylose content was less in
starches from "aged" paddy. The number average molecular weight
(M,) as well as the swelling power and solubility of the starches from
RT stored (aged) paddy were also less indicating that the aging of rice
could partly be associated with the changes in the physicochemical
properties of its starch.
 
Date 1991
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/5104/1/starchstarke%2043%20Nr.%205%2C%20S.%20165-168.pdf
Rajendra Kumar, K. and Zakiuddin Ali, S. (1991) Properties of rice starch from paddy stored in cold and at room temperature. Starch/Staerke, 43 (5). pp. 165-168.