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Microscop of Rice Starch Granules During Cooking
Author(s) -
Rani M. R. Sandhya,
Bhattachrya K. R.
Publication year - 1995
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.19950470903
Subject(s) - amylose , starch , granule (geology) , swelling , food science , chemistry , materials science , composite material
Starch from five cultivars of rice was pasted in the Brabender viscograph and then held at 95°C for 60min. Granules were examined by light and scanning electron microscopy. In concentrated (12%) pastes, low‐amylose rice starch showed total granule disintegration after 60min of cooking at 95°C, but highamylose granules showed only marginal disorganization. Waxy starch granules were disintegrated even at 70°C. In dilute (1%) pastes, on the other hand, granules swelled without appreciable disruption, apparently more in low than in high amylose starch. Clearly low amylose starch granules were weak and fragile and so swelled as well disintegrated easily, while high amylose rice starch was relatively strong and rigid and so resisted swelling as well as disintegration. This relative regidity/fragility of starch granules seemed to be the key to differences in rice quality.