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Changes in the properties of rice varieties with different amylose content on dry heat parboiling.

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Relation http://ir.cftri.com/12070/
http://dx.doi.org/10.1016/j.jcs.2015.07.016
 
Title Changes in the properties of rice varieties with different amylose
content on dry heat parboiling.
 
Creator Himjyoti, Dutta
Charu Lata, Mahanta
Vasudeva, Singh
 
Subject 08 Grains
05 Processing and Engineering
 
Description Dry heat parboiling is a unique paddy processing technique that has been scarcely exploited. Dry heat
parboiling at high temperature for short time and low temperature for long time on physical and
physicochemical properties of three rice varieties differing in amylose content were studied. Hardness of
the kernels increased from 66.4 N, 68.8 N and 59.8 N in raw samples to 89.1 N, 86.9 N and 59.8 N in
parboiled high amylose, low amylose and waxy rice samples respectively. Rapid migration and evaporation
of water from severely heated kernels caused cavity formation at the centre. Irreversible damage
of amylopectin structures to leachable fractions caused continuous rise of the pasting curve. Crystallinity
was thereby reduced. Parboiled high amylose samples gave X-ray diffraction patterns with peaks characteristic
of A, B and V-type starch crystallinity. Crystalline starch-lipid complexes were observed in low
amylose and waxy rices. The significant increase in the amount of rapidly digestible starch from 56.7%,
61.7% and 66.6% in raw samples to 92.1%, 90.8% and 94.8% respectively in severely processed rice samples
and subsequent reduction in resistant starch from 24.5%, 21.2% and 18.4% to 0.4%, 1.9% and 0.1% indicated
possibilities for targeted food use of the dry heat parboiled samples.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12070/1/Journal%20of%20Cereal%20Science%2C%20Volume%2065%2C%20September%202015%2C%20Pages%20227-235.pdf
Himjyoti, Dutta and Charu Lata, Mahanta and Vasudeva, Singh (2015) Changes in the properties of rice varieties with different amylose content on dry heat parboiling. Journal of Cereal Science, 65. pp. 227-235.