Processed rice starch characteristics and morphology
2007
Mahadevamma, S. | Tharanathan, R. N.
Rice (Oryza sativa) is one of the most important domesticated cereals in Asia. Processing of food grains is commonly known to alter the bioavailability of both macro- and micronutrients. Damaged starch and resistant starch (RS) are the outcome of such processing treatments. The content of the former in differently processed rice samples varied significantly, which accounted for their easy digestibility compared to raw rice. Whereas the content of RS varied from 1.8 to 2.6%. GPC of processed rice samples on Sepharose CL-2B revealed a considerable decrease (over 40%) in the amylose content, and it also showed considerable decrease in the molecular weight values. DSC showed variations in the overall thermal characteristics of starch. X-ray data showed V-type diffraction pattern for processed rice and RS. SEM revealed characteristic morphological changes in the starch granules of processed rice samples. The insoluble dietary fiber content (2–3%) of processed rice flours was threefold excess of that of soluble dietary fiber (∼1%).
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