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The nature of starch in popped rice.

Murugesan, G. and Bhattacharya, K. R. (1989) The nature of starch in popped rice. Carbohydrate Polymers, 10. pp. 215-225.

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Brown rice and popped rice flours were fractionated on a Sepharose CL- 2B column. The high-molecular-weight fraction of starch was reduced in amount and that of the low-molecular-weight fraction was increased in popped rice as compared to brown rice. In conjunction with the lowering of the 2,n~x of the second fraction, this showed thermal degradation of starch during popping. The difference in popping expansion between varieties could not be related to the relative amounts or molecular weights of the two fractions. X-ray diffraction analysis showed that the A-type pattern of raw rice was changed to the E-type pattern of extruded starch, which changed to a V-type pattern on moistening and tempering. Popped rice flour swelled more than brown rice flour when heated in water at temperatures below 70°C, but less than brown rice flour above 70°C. Popped rice flour was more soluble in water than brown rice flour at all temperatures. Compact and polygonal starch granules in brown rice were blown up into a film arranged in a honeycomb structure in popped rice, as seen by scanning electron microscopy.

Item Type: Article
Uncontrolled Keywords: Popped rice, snack food, processing conditions
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jun 2011 11:07
Last Modified: 28 Dec 2011 09:52
URI: http://ir.cftri.res.in/id/eprint/6046

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