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Influence of parboiling on rice starch structure and cooked-rice texture.

Ramesh, M. and Zakiuddin Ali, S. and Bhattacharya, K. R. (1999) Influence of parboiling on rice starch structure and cooked-rice texture. Journal of Texture Studies, 30 (3). 337-344, 18 ref..

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Four rice var. (Jaya, Jhona 20, Sukanandi and Changlei) with very high to low amylose-equivalent contents (29.4-17.6% dry basis), were examined for changes in texture and starch molecular structure upon parboiling. The rice var. were parboiled by steaming at atmospheric (PB-0) and at 3 kg/cm2 (PB-3) gauge pressure. Cooked texture of the raw, PB-0 and PB-3 rice was determined by a viscoelastograph. Gel permeation chromatography of rice flour starch on Sepharose CL-2B, in general, indicated thermal breakdown of starch. 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 contribute to varying rice texture. The chain profile of rice starch remained unaltered after parboiling.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2012 08:50
Last Modified: 14 Feb 2012 08:50
URI: http://ir.cftri.res.in/id/eprint/7710

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