Relationship of starch changes to puffing expansion of parboiled rice

Charu Lata, Mahanta and Bhattacharya, K. R. (2010) Relationship of starch changes to puffing expansion of parboiled rice. Journal of Food Science and Technology, 47 (2). pp. 182-187.

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Abstract

‘Intan’ variety of paddy (Oryza sativa) was test- ed for puffing. It was parboiled under a wide range of paddy moisture content, steaming pressure and time, as also tem- perature and time of sand heating. The resulting milled rices were studied for their diverse properties including puffing. Indices of starch changes in the samples were calculated as: (1) gelatinisation index from the solubility of amylose in 0.2 N KOH; (2) amylopectin retrogradation from the post-pro- duction drop in room-temperature hydration power of the parboiled paddy during air-drying, (3) thermal breakdown of starch from the drop in gel permeation chromatographic fraction I of starch; lipid-amylose complexation indirectly from (4) drop in rate of water uptake during cooking and (5) cooked-rice firmness. It was found that the puffing expan- sion was very highly correlated with the combined above 5 indices of starch changes, as much as 90% of the variation in puffing being explainable on that basis. Puffing was pro- moted by gelatinisation as well as lipid-amylose complex- ation, but was retarded by amylopectin retrogradation and probably starch breakdown.

Item Type:	Article
Uncontrolled Keywords:	Parboiled rice, Puffed rice, Gelatinisation index, Amylopectin retrogradation, Thermal breakdown of starch, Water uptake
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Somashekar K S
Date Deposited:	06 May 2025 09:25
Last Modified:	06 May 2025 09:25
URI:	http://ir.cftri.res.in/id/eprint/19314

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