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Composition of Starch and Protein of Milled Rice as Related to Cooking Process
Author(s) -
ElSaied Hani Mohamed,
ElAttar Wafaa Mohamed,
Ahmed ElSayed AbdelGawal,
ElShirbeeny Ahmed E.
Publication year - 1980
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.19800320505
Subject(s) - amylose , starch , food science , chemistry , carbohydrate , composition (language) , protein quality , rice protein , amino acid , biochemistry , linguistics , philosophy
Rice is a principal source of carbohydrate and protein. An increase in protein content has been reported to be accompanied by a reduction in the amounts of all essential amino acids. However, a study for 16 varieties indicated that not all the essential amino acids were affected. Although some correlation has been reported on the relationship between the protein or amylose and certain cooking quality characteristics, there is lack of data concerning the changes on the protein and amylose contents. The study deals with the changes of starch and protein composition which accompany cooking process at several degrees of cooking the rice.