The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice

1993 ◽  
Vol 22 (4) ◽  
pp. 267-275 ◽  
Author(s):  
K. Radhika Reddy ◽  
S. Zakiuddin Ali ◽  
K.R. Bhattacharya
Keyword(s):  
Fine Structure ◽  
Rice Starch ◽  
Cooked Rice

scholarly journals Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch

2016 ◽  
Vol 146 ◽  
pp. 253-263 ◽  
Author(s):  
Hongyan Li ◽  
Sangeeta Prakash ◽  
Timothy M. Nicholson ◽  
Melissa A. Fitzgerald ◽  
Robert G. Gilbert
Keyword(s):  
Fine Structure ◽  
Rice Starch ◽  
Cooked Rice ◽  
Instrumental Measurement

scholarly journals Controlled ultrasound treatments modify the morphology and physical properties of rice starch rather than the fine structure

2019 ◽  
Vol 59 ◽  
pp. 104709 ◽  
Author(s):  
Wenhan Yang ◽  
Xiangli Kong ◽  
Yuxue Zheng ◽  
Weixuan Sun ◽  
Shiguo Chen ◽  
...  
Keyword(s):  
Fine Structure ◽  
Physical Properties ◽  
Rice Starch

Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylopectin fine structure

2009 ◽  
Vol 50 (1) ◽  
pp. 74-81 ◽  
Author(s):  
A.M. Matalanis ◽  
O.H. Campanella ◽  
B.R. Hamaker
Keyword(s):  
Fine Structure ◽  
Rice Starch

scholarly journals High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference

2019 ◽  
Vol 219 ◽  
pp. 251-260 ◽  
Author(s):  
Keyu Tao ◽  
Wenwen Yu ◽  
Sangeeta Prakash ◽  
Robert G. Gilbert
Keyword(s):  
Structural Features ◽  
Rice Starch ◽  
Cooked Rice ◽  
High Amylose

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

1999 ◽  
Vol 38 (4) ◽  
pp. 337-347 ◽  
Author(s):  
M. Ramesh ◽  
S. Zakiuddin Ali ◽  
K.R. Bhattacharya
Keyword(s):  
Rice Starch ◽  
Cooked Rice

scholarly journals Optimization of Process Paramaters of Parboiled Black Rice Using Response Surface Methodology

2019 ◽  
Vol 7 (1) ◽  
pp. 102-111 ◽  
Author(s):  
REZA WIDYASAPUTRA ◽  
ELVIRA SYAMSIR ◽  
SLAMET BUDIJANTO
Keyword(s):  
Optimum Condition ◽  
Sodium Citrate ◽  
Hydrothermal Process ◽  
Rice Starch ◽  
Rice Grain ◽  
Black Rice ◽  
Colour Difference ◽  
Preparation Time ◽  
Freeze Thaw ◽  
Cooked Rice

Black rice is well known as healthy food. Nowadays, some people try to change their diet with this rice. However, it still has a problem with long preparation time and hard texture. Parboiling is a hydrothermal process that changes rice starch from crystalline to amorphous. The parboiling process of rice consists of soaking in sodium citrate solution, high-pressure cooking, freezing-thawing and drying. The aim of this research was to find the optimum condition from three processing variables: concentration of sodium citrate (0, 2, 5 and 5%, w/v), cooking period in an autoclave (5, 10 and 15 min) and a number of freeze-thaw cycles (1, 2.5 and 4). The optimum condition was achieved with 3.8% sodium citrate concentration, 5 min cooking in an autoclave, and 3.8 freeze-thaw cycles. This optimum condition resulted in parboiled black rice with 25.84 min cooking time, 4.93 total colour difference 101.80 N hardness of cooked rice, 49.04 N chewiness of cooked rice, 5.32 kg rice grain hardness.

scholarly journals How amylose molecular fine structure of rice starch affects functional properties

2019 ◽  
Vol 204 ◽  
pp. 24-31 ◽  
Author(s):  
Keyu Tao ◽  
Cheng Li ◽  
Wenwen Yu ◽  
Robert G. Gilbert ◽  
Enpeng Li
Keyword(s):  
Fine Structure ◽  
Functional Properties ◽  
Rice Starch
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