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THE EFFECT OF DEMETHYLATION PROCEDURES ON THE QUALITY OF LOW‐ESTER PECTINS USED IN DESSERT GELS
Author(s) -
BLACK SHARON A.,
SMIT C. J. B.
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb02737.x
Subject(s) - amylose , starch , japonica , chemistry , food science , moisture , amylopectin , horticulture , agronomy , botany , biology , organic chemistry
Water uptake at 80°C and starch‐iodine blue value at 65°C, both expressed as percentage of the respective parameter at 96°C gave good inverse estimates of the gelatinization temperature of rice. The equilibrium moisture content on soaking in water was 28–29s in indica , and 30–31% in dwarf indica and japonica rice. Similarly the fraction of total amylose soluble in water (96° C) was around 50% in indica and japonica , but 35% in dwarf indica. Dwarf indica rice viscogram showed a rather high setback value. The blue value of the excess cooking water of rice gave no useful information. Varieties with less than 25% amylose gave C‐type alkali reaction.