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Gelatinization, Pasting Characteristics and Cooking Behaviour of Egyptian Rice Varieties in Relation to Amylose and Protein Contents
Author(s) -
ElSaied H. M.,
ElAttar W.,
Ahmed E. A.,
Roushdi M.
Publication year - 1979
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.19790310808
Subject(s) - amylose , food science , absorption of water , drop (telecommunication) , chemistry , starch gelatinization , viscosity , materials science , starch , composite material , telecommunications , computer science
Gelatinization and pasting characteristics of milled powder of shortgrain rice varieties gave Amylograms which generally exhibited lower gelatinization temperatures and longer gelatinization times than long‐grain varieties. Galatinization temperatures and peak viscosities were independent of amylose and protein contents; the drop in viscosity at 94 °C generally was negatively correlated with protein content but positively correlated with amylose content. The maximum volume‐expansion ratio and water absorption ratio for short‐grain varieties were lower than with the long‐grain varieties, and the two ratios were also related to the amylose content. Apparently cooking period was the principle factor for controlling the degree of cooking.