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INFLUENCE OF PARBOILING ON RICE STARCH STRUCTURE AND COOKED‐RICE TEXTURE
Author(s) -
RAMESH M.,
ALI S. ZAKIUDDIN,
BHATTACHARYA K.R.
Publication year - 1999
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1999.tb00221.x
Subject(s) - parboiling , starch , steaming , amylose , food science , chemistry , texture (cosmology) , materials science , artificial intelligence , computer science , image (mathematics)
Four varieties of rice having very high (29.4%) to low (17.6%) amylose‐equivalent (AE) were parboiled by steaming at atmospheric (PB‐O) and at 3 kg/cm2 (PB‐3) gauge pressure. The cooked rice texture of the raw, PB‐0 and PB‐3 rice was determined by Viscoelastographe. Gel permeation chromatography of rice flour starch on Sepharose CL‐2B, in general, indicated thermal breakdown of starch. The extent of starch breakdown and the firmness values of cooked PB‐0 and PB‐3 rices were reasonably well correlated suggesting that starch breakdown during parboiling may have some role to play in varying the texture of rice by parboiling. The chain profile of rice starch remained unaltered after parboiling.