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Properties of Rice Starch from Paddy Stored in Cold and at Room Temperature
Author(s) -
Kumar K. Rajendra,
Ali S. Zakiuddin
Publication year - 1991
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.19910430502
Subject(s) - amylose , starch , swelling , food science , chemistry , cultivar , rice flour , solubility , brown rice , resistant starch , agronomy , materials science , biology , organic chemistry , raw material , composite material
Brabender viscograms of rice flour from aged paddy (stored at room temperature, RT 20°‐33°C for 15 months) of two high amylose finegrain cultivars showed higher paste viscosities than that from the paddy stored at 4°‐6°C (cold) for the same period. The differences were almost eliminated in case of isolated starches. The total amylose content was same for the starches from both aged (RT stored and cold stored) paddy. However, the hot water soluble amylose content was less in starches from „aged” paddy. The number average molecular weight ( M n ) as well as the swelling power and solubility of the starches from RT stored (aged) paddy were also less indicating that the aging of rice could partly be associated with the changes in the physicochemical properties of its starch.