INFLUENCE OF PARBOILING ON RICE STARCH STRUCTURE AND COOKED-RICE TEXTURE
RAMESH, M. ; ALI, S. ZAKIUDDIN ; BHATTACHARYA, K.R.
Oxford, UK : Blackwell Publishing Ltd
Published 1999
Oxford, UK : Blackwell Publishing Ltd
Published 1999
| ISSN: |
1745-4603
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Four varieties of rice having very high (29.4%) to low (17.6%) amylose-equivalent (AE) were parboiled by steaming at atmospheric (PB-O) and at 3 kg/cm2 (PB-3) gauge pressure. The cooked rice texture of the raw, PB-0 and PB-3 rice was determined by Viscoelastographe. Gel permeation chromatography of rice flour starch on Sepharose CL-2B, in general, indicated thermal breakdown of starch. The 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 have some role to play in varying the texture of rice by parboiling. The chain profile of rice starch remained unaltered after parboiling.
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| Type of Medium: |
Electronic Resource
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| URL: |