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Susceptibility of starch to in vitro enzyme hydrolysis in rice, rice flakes and intermediary products.

Rajni, Mujoo. and Zakiuddin Ali, S. (1998) Susceptibility of starch to in vitro enzyme hydrolysis in rice, rice flakes and intermediary products. Lebensmittel Wissenschaft und Technologie, 31 (2). 114-121, 30 ref..

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Effect of dry heat parboiling (an intermediate step in the preparation of flaked rice) and subsequent flaking on susceptibility of starch to various starch hydrolysing enzymes in vitro was studied. Product profiles from the 2 types of flaking processes (edge-runner flaking or roller flaking) were compared. Effect of retrogradation and deep frying was also examined. Starch hydrolysis was lowest in raw rice, and increased after processing. Degradation of starch was maximal after treatment with pancreatin and min. after treatment with alpha-amylase. Starch susceptibility to hydrolysis was reduced under conditions favourable for starch retrogradation and by deep frying of flakes. Results showed that susceptibility of starch in rice to amylolytic enzymes increased on gelatinization by roasting of soaked grain. Mechanical compression to flake the rice grain increased susceptibility further. Flakes prepared using a roller-flaker indicated formation of protein-starch complexes to a greater extent, leading to a decrease in susceptibility of starch to enzymic hydrolysis as compared to those from the edge runner. It is suggested that this complexation of protein and starch depends on the extent of mechanical force applied for compression of the roasted grain.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Feb 2012 09:47
Last Modified: 16 Feb 2012 09:47
URI: http://ir.cftri.res.in/id/eprint/7787

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