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Starch and flour from defective rice kernels and their physicochemical properties
Author(s) -
Paraginski Ricardo Tadeu,
do Evangelho Jarine Amaral,
Colussi Rosana,
Marques e Silva Ricardo,
da Rosa Zavareze Elessandra,
de Oliveira Maurício,
Cardoso Elias Moacir,
Guerra Dias Alvaro Renato
Publication year - 2014
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.201300291
Subject(s) - starch , crystallinity , food science , viscosity , extraction (chemistry) , yield (engineering) , chemistry , rice flour , materials science , horticulture , biology , composite material , chromatography , raw material , organic chemistry
The objective of this study was to evaluate the extraction yield and the physicochemical, crystallinity and thermal properties of starch from rice kernels with different types of defects. The defects present in milled rice kernels were separated and classified into five groups: Yellow, Damaged 1, Damaged 2, Red‐Streaked and Chalky & Immature. Starch was isolated from the defective kernels, kernels without defects (Non‐defective), and original samples (from the industrial electronics selector). The Yellow, Damaged 1 and Chalky & Immature kernels presented higher extraction yield of starch (approximately 66%) as compared to Non‐defective kernels (60.1%). The starch from kernels with and without defects differed in pasting properties, indicating that the defects affect the quality of the starch; however, major differences were also observed in the flour. Starches isolated from defective kernels had higher pasting temperatures, peak viscosity and final viscosity than the starches of Non‐defective kernels, with the exception of the starch of Red‐Streaked kernels, which had a lower peak viscosity and final viscosity and higher breakdown characteristics.