Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice
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Title |
Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice
Not Available |
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Creator |
S. J. Kale
S. K. Jha G. K. Jha J. P. Sinha S. B. Lal |
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Subject |
basmati rice; soaking; glycemic index; starch characteristic; temperature; chemical composition; crystallinity
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Description |
Not Available
An attempt was made to determine the qualitative changes in basmati rice (Pusa Basmati 1121, PB1121) during soaking at 40 °C to 80 °C. Soaking temperature had significant effect (α = 0.01) on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%, 27.26%, 8.79% and 2.56%, respectively, but differences in these traits were observed after soaking. Amylose to amylopectin ratio (Am/Ap) decreased from 0.59 to 0.52 (soaked at 80 °C). Crude fibre and crude ash contents increased after soaking. The mineral composition (K, P, S, Ca, Mg, Mn, Fe, Cu and Zn) in soaked rice was found to be 16.46% higher than un-soaked rice at the same degree of polishing. Glycemic index of un-soaked rice was found to be 58.41, but decreased to 54.31 after soaking at 80 °C. Pasting properties, scanning electron microscope images, and X-ray diffractograms suggested partial gelatinization of starch in the temperature range of 60 °C to 80 °C. Based on qualitative changes in rice (apparent amylose content, Am/Ap ratio and crystallinity rate), it was concluded that intermediate soaking temperatures (60 °C to 70 °C) would be useful for soaking of PB1121. Not Available |
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Date |
2022-04-27T10:41:03Z
2022-04-27T10:41:03Z 2015-04-23 |
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Type |
Article
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/71713 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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