Processed rice starch characteristics and morphology

Mahadevamma, S. and Tharanathan, R. N. (2007) Processed rice starch characteristics and morphology. European Food Research and Technology, 225 (3-4). 603-612 ; 35 ref..

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Abstract

Rice is one of the most important domesticated cereals in Asia. Processing of food grains is commonly known to alter the bioavailability of both macro- and micronutrients. Damaged starch and resistant starch (RS) are outcomes of such processing treatments. This study investigated the effects of processing on the physicochemical properties of rice (a local (Indian) BT var. and Basmati)Content of RS in different processed rice samples varied significantly(1.8-2.6%), which accounted for their easy digestibility compared to raw rice. Analysis of processed rice samples on Sepharose CL-2B revealed a considerable decrease (>40%) in amylose contents, as well as considerable decreases in the mol. wt. DSC revealed variations in the thermal properties of rice starch. X-ray data showed V-type diffraction patterns for processed rice and RS. SEM revealed characteristic morphological changes in the starch granules of processed rice samples. The insoluble dietary fibre content (2-3%) of processed rice flours was 3x greater than that of soluble dietary fiber (approx. 1%).

Item Type:	Article
Uncontrolled Keywords:	HISTOLOGY-; NUTRIENTS-; PHYSICAL-PROPERTIES; PROCESSING-; RICE-; BASMATI-RICE; MORPHOLOGY-; PHYSICOCHEMICAL-PROPERTIES
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Jun 2009 06:35
Last Modified:	28 Dec 2011 09:53
URI:	http://ir.cftri.res.in/id/eprint/6428

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