Rajendra Kumar, K. and Zakiuddin Ali, S. (1991) Properties of rice starch from paddy stored in cold and at room temperature. Starch/Staerke, 43 (5). pp. 165-168.
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Abstract
Brabender viscograms of rice flour from aged paddy (stored at room
temperature. RT 20"-33"C for 15 months) of two high amylose finegrain
cultivars showed higher paste viscosities than that from the paddy
stored at 4"-6"C (cold) for the same period. The differences were almost
eliminated in case of isolated starches. The total amylose content
was same for the starches from both aged (RT stored and cold stored)
paddy. However. the hot water soluble amylose content was less in
starches from "aged" paddy. The number average molecular weight
(M,) as well as the swelling power and solubility of the starches from
RT stored (aged) paddy were also less indicating that the aging of rice
could partly be associated with the changes in the physicochemical
properties of its starch.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | RT stored, cold stored, rice starch |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 May 2016 12:21 |
| Last Modified: | 26 May 2016 12:21 |
| URI: | http://ir.cftri.res.in/id/eprint/5104 |
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