Premium
Starch Retrogradation and Starch Damage in Parboiled Rice and Flaked Rice
Author(s) -
Ali S. Zakiuddin,
Bhattacharya K. R.
Publication year - 1976
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19760280706
Subject(s) - retrogradation (starch) , starch , steaming , roasting , food science , moisture , water content , parboiling , chemistry , raw material , agronomy , biology , geotechnical engineering , organic chemistry , amylose , engineering
The equilibrium moisture content attained on soaking in water (EMC‐S) of parboiled paddy was very high immediately after steaming and fell appreciably on storage, demonstrating starch retrogradation. The extent of retrogradation was dependent on the temperature of storage as well as the moisture content. It was maximum at about 25% moisture when stored at room temperature. Roasting of soaked raw paddy raised its EMC‐S due to gelatinization. When stored at room temperature there was progressive retrogradation above 18% moisture. Flaking of roasted paddy and of moist milled rice, both raw and parboiled, also raised the EMC‐S. This appeared to be caused by mechanical damage of starch granules. Flaked rice, too, showed retrogradation. — These results confirmed that many properties of parboiled rice are due to starch retrogradation while those of roasted and flaked rice are due to absence of retrogradation.