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Structure of rice starch and its relation to cooked-rice texture.

Ramesh, M. and Zakiuddin Ali, S. and Bhattacharya, K. R. (1999) Structure of rice starch and its relation to cooked-rice texture. Carbohydrate Polymers, 38 (4). 337-347, 40 ref..

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Rice from 7 cv. and of 7 quality types (classified according to total and insoluble amylose equivalent values) was analysed with regard to starch structure and its effects on texture of the cooked rice. Samples were analysed by gel permeation chromatography, and fractions obtained were further subfractionated as appropriate. Carbohydrate in subfractions was determined by the phenol sulphuric acid method, number average degree of polymerization was derived from reducing end value, and amylose equivalent and absorption maxima of iodine-polysaccharide complexes were determined. Cooked rice of each cv. was also evaluated as to texture, by a sensory panel of 10 judges. Results indicated that rice starch contained branched molecules or amylopectin of various sizes; amylose content in starch may be much lower than previously thought. Cooked rice texture appeared to be largely determined by content of all long linear chains, free (amylose) or bound (to amylopectin), in starch molecules. It may be that all such chains participate in intermolecular interactions, thereby affecting rigidity of starch granules and indirectly influencing texture.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Feb 2012 11:27
Last Modified: 10 Oct 2018 11:02
URI: http://ir.cftri.res.in/id/eprint/7728

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