scholarly journals Effects of limited moisture content and storing temperature on retrogradation of rice starch

2019 ◽  
Vol 137 ◽  
pp. 1068-1075 ◽  
Author(s):  
Li Ding ◽  
Bin Zhang ◽  
Chin Ping Tan ◽  
Xiong Fu ◽  
Qiang Huang
Keyword(s):  
Moisture Content ◽  
Rice Starch ◽  
Limited Moisture

scholarly journals Method of producing parboiled rice without steam by fluidized bed dryer

2020 ◽  
Vol 187 ◽  
pp. 01002
Author(s):  
Asadayuth Mitsiri ◽  
Somkiat Prachayawarakorn ◽  
Sakamon Devahastin ◽  
Wathanyoo Rordprapat ◽  
Somchart Soponronnarit
Keyword(s):  
Moisture Content ◽  
Fluidized Bed ◽  
Rice Yield ◽  
Experimental Result ◽  
Rice Starch ◽  
Parboiled Rice ◽  
Starch Gelatinization ◽  
Fluidized Bed Dryer ◽  
Head Rice ◽  
Head Rice Yield

A more simple methodology of producing parboiled rice is subject to be investigated in this work with proposed the method, the gelatinization of rice starch, commonly taking place at the steaming step in the traditional process, and drying are combined and replaced by a hot air fluidized bed dryer. A pilot-scale continuous fluidized bed, with a maximum capacity of 140-150 kg/h, has been designed, constructed and tested. Suphanburi 90 paddy variety with high amylose content was dipped into hot water at temperatures of 70, 80, 83°C for 4.0, 3.3, 3.2 h, respectively, to get the moisture content around 47-55% db and dried at 150-170°C using air speed of 3.5 m/s. The paddy bed depth within the dryer was 3 and 5 cm. In the dryer operation, the exhaust air was fully recycled and reheated again by 30 kW electrical heaters to the desired temperature. The experimental result has shown that parboiled rice with a different degree of starch gelatinization could be produced by this technique. The degree ranged between 80-100% as examined by differential scanning calorimeter. The exit moisture content was given in a range of 14-21% db, relying on the drying temperature and soaking time. The aforementioned exit moisture contents were not a detrimental effect on head rice yield although the tempering was not included. The head rice yield was given in the range of 59-66%, depending on the degree of starch gelatinization. The starch granules lost their original shape as revealed by scanning electron microscope.

scholarly journals Physicochemical Characterization of Sucrose And Formaldehyde Modified-Starches From Maize, Wheat And Rice For Pharmaceutical Use

2021 ◽  
Author(s):  
Ifeanyi Justin Okeke ◽  
Angus Nnamdi Oli ◽  
Chioma Miracle Ojiako ◽  
Emmanuel Chinedum Ibezim ◽  
Jude N. Okoyeh
Keyword(s):  
Moisture Content ◽  
Physicochemical Characterization ◽  
Confirmatory Test ◽  
Rice Starch ◽  
Cross Linking ◽  
Human Consumption ◽  
Molecular Conformations ◽  
Modified Starches ◽  
Pharmaceutical Industries ◽  
The Cross

Abstract Background: Starches have been shown to be important across various disciplines such as the pharmaceutical industries, food industries and also paper industries. Starch is basically a mixture of polymers consisting of a-D-glucose as the monomeric unit. The goal of this study is to modify the native starches which are gotten from Zea mays, Triticum estivum, and Oriza sativa through cross-linking using sucrose and formaldehyde at different concentrations, and assessing the utilisabilty of the modified starches as potential excipients [binder] for tabletting of Paracetamol tablets. Method: Starch was extracted from Maize, Wheat and Rice grains and defatted. A confirmatory test was carried out on the extracted starch. The starches were treated with ethanol and crosslinked with varied concentrations of sucrose and formaldehyde. Further characterizations were carried out such as the determination of moisture content, bulk and tapped densities, effect of electrolyte on swelling behavior, viscosity and pH . Results: Maize and rice starches cross linked with 2.5 % sucrose gave the least percentage moisture content. The batches cross-linked with 40% formaldehyde showed the highest moisture content. The densities (bulk and tapped) of maize wheat and rice starches showed a reduction with the increasing concentration of the cross-linking agent for sucrose, which is the reverse case for formaldehyde. The different concentrations of sucrose and formaldehyde cross-maize, wheat and rice starches had pH values between 4.50 and 5.52. The onset and end set of the glass transition temperatures were varied for all the starches modified with formaldehyde. The melting peak temperatures obtained indicated that the formaldehyde-modified rice starch had significantly lower melting temperature than those of wheat and maize starches.Conclusion: The result of all the studies carried out shows that the different concentrations of sucrose and formaldehyde had effects on the various qualities of the native starches used and that the chemical agents used also had effects on the original molecular conformations of the native samples though the amorphous and crystalline structures were still present. Cross linking agents made the starch molecule more surfaces active by causing a change in conformation of the molecules at the interface hence an increase in viscosity. The starches were denatured by the cross-linking agents and this could improve their suitability for human consumption as food, cosmetic materials and even drug [as excipients].

Preparation and Characterization of a Novel Rice Paste for Bone Hemostatic Biomaterial

2017 ◽  
Vol 744 ◽  
pp. 475-479 ◽  
Author(s):  
Sittiporn Punyanitya ◽  
Rungsarit Koonawoot ◽  
Warangkul Punyanitya
Keyword(s):  
Electron Microscopy ◽  
Aqueous Solution ◽  
Moisture Content ◽  
Physical Properties ◽  
Solution Method ◽  
Rice Starch ◽  
Degree Of Swelling ◽  
Aqueous Solution Method ◽  
Scanning Electron

Bone hemostatic biomaterials were prepared with different compositions of rice starch (RS) powder and glycerin-base soap. The glycerin soap was composed of liquid glycerol:KOH:stearic acid by aqueous solution method. RS powders (10, 20, 40, and 60 wt %) was added to the purified glycerin soap. The physical properties and degradation of the obtained samples were evaluated. The samples were characterized by scanning electron microscopy (SEM), degree of swelling (DS), moisture content and degradation. An addition of RS powder increased absorbability property, the smoothness, whiteness and could be smear easily on the surface. The results of optimized condition have shown the samples of 20 wt% RS powder had the highest DS of 0.91 ± 0.25 for 90 minutes, the moisture content of 0.43 ± 0.21 % and the degradability of 69.95± 1.50 % for 48 hours. Our results concluded that the samples were sufficient physical properties for use as substitute, and more degradable than bone wax.

scholarly journals Effects of Spray-Drying Inlet Temperature on the Production of High-Quality Native Rice Starch

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1557
Author(s):  
Jamie Boon Jun Tay ◽  
Xinying Chua ◽  
Cailing Ang ◽  
Gomathy Sandhya Subramanian ◽  
Sze Yu Tan ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Spray Drying ◽  
Rice Starch ◽  
Inlet Temperature ◽  
Drying Process ◽  
Conventional Drying ◽  
Food Applications ◽  
Waxy Rice ◽  
Waxy Rice Starch

Rice starch is a common functional ingredient used in various food applications. The drying regime to obtain dry starch powder is an important processing step, which affects the functional properties of the starch. The application of extreme thermal treatment during the conventional drying process tends to elicit irreversible changes to the rice starch, resulting in the loss of desired functionalities. In a previous study, we reported the development of a novel low temperature spray-drying based process which efficiently dries waxy rice starch, while preserving its physicochemical properties and functionalities. This study, a follow-up to the previous report, evaluated the effect of different spray-drying inlet temperatures on the production yield, physicochemical properties, and functionalities of waxy rice starch. Increasing the inlet temperature from 40 °C to 100 °C resulted in an increase in the process yield from 74.83% to 88.66%, respectively. All spray dried waxy rice starches possessed a low moisture content of less than 15%, and a consistent particle size (median ~6.00 μm). Regardless of the inlet temperatures, the physicochemical functionalities, including the pasting characteristics and flowability, were similar to that of the native waxy rice starch. The molecular and A-type crystalline structure of the waxy rice starches were also conserved. An inlet temperature of 60 °C represented the optimum temperature for the spray-drying process, with a good yield (84.55 ± 1.77%) and a low moisture content (10.74 ± 1.08%), while retaining its native physicochemical functionalities and maximizing energy efficacy.

scholarly journals Effect of Temperature and Moisture Content on Water Diffusion Coefficients in Rice Starch/Water Mixtures.

1996 ◽  
Vol 2 (3) ◽  
pp. 171-173 ◽  
Author(s):  
Yuichiro GOMI ◽  
Mika FUKUOKA ◽  
Shigeki TAKEUCHI ◽  
Tomowo MIHORI ◽  
Hisahiko WATANABE
Keyword(s):  
Moisture Content ◽  
Diffusion Coefficients ◽  
Water Diffusion ◽  
Effect Of Temperature ◽  
Rice Starch

Novel Rice Gel for Ultrasound Applications: Physical and Chemical Properties

2018 ◽  
Vol 773 ◽  
pp. 344-348 ◽  
Author(s):  
Sittiporn Punyanitya ◽  
Rungsarit Koonawoot ◽  
Sakdiphon Thiensem ◽  
Warangkul Punyanitya
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Chemical Properties ◽  
High Viscosity ◽  
Rice Starch ◽  
Physical And Chemical Properties ◽  
Ultrasound Applications ◽  
Physical And Chemical ◽  
Aqueous Solution Method ◽  
And Chemical Properties

Novel rice gels were prepared with different compositions of rice starch (RS) powder and solution of additives. The formulations of gels were composed of RS powder, liquid glycerol, and additives by aqueous solution method. Five solution with different concentration of RS powder (0.5 g, 1 g, 1.5 g, 2 g and 2.5 g). These solutions were dried in electric oven at 65°C for 4 hours. The physical and chemical properties of rice gel characterized were: turbidity, viscosity, smell, irritation, cleaning, pH and moisture content of these gels have been monitored. Results showed that 2 g of RS powder was optimized formulation which had turbidity, high viscosity, pleasant smell, non-irritation and easy to clean. The pH value of this gel was 6.92 ± 0.01 and the moisture content was 0.21 ± 0.07 % which was equivalent to commercial standard of ultrasound gel. These results concluded that the application of RS in gel ultrasound was safe and effective for replacement commercial gel ultrasound. This gel should be studied on image quality in ultrasound examination next step.

scholarly journals Penggunaan Tepung Sagu Dalam Pembuatan Rendang Telur Dan Pengaruhnya Terhadap Kualitas Kimia

2017 ◽  
Vol 14 (1) ◽  
pp. 18
Author(s):  
Sukatno Sukatno ◽  
Irdha Mirdhayati ◽  
Dewi Febrina
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Protein Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Rice Flour ◽  
Fat Content ◽  
Rice Starch ◽  
Main Ingredient

Rendang telur is one of the Indonesian local foods that were popular in west Sumatra community. Rendang telur is presented in combination egg crackers and dried rendang seasoning. Generally, the main ingredient used in making egg crackers was combination of rice flour and wheat flour. This research was conducted to study the using of sago flour as a main ingredient due to sago had high availability in Riau province and utilization of non rice starch. The aims of this research was to know the chemical properties of Rendang telur that were made by using sago flour. The experimental design was Complete Randomize Design with four treatments and four replications.The treatments were amount of sago flour that were used, consists of A (rice flour 25 g as a control), B (sago flour 25 g), C (sago flour 30 g) and D (sago flour 35 g). Variable analyzed were protein content, moisture content, lipid content, acid value and content of free fatty acid. The result show that the protein content ranged between9.14-6.42% wb, the moisture content ranged between 2.94-2.04%, fat content ranged between 41.01-30.6% wb, acid value andfree fatty acid ranged between 1.70-2.14 mg and 1.09-1.37%, respectively. It can be concluded that sago flour could use asreplacer rice flour if amount added is not more than 30 g based on protein content. An addition of 35 g sago flour could reduce protein content, but non significance effect to moisture content, fat content, acid value and free fatty acid content.

Preparation and Standardization of a Stable AHF Plasma

1968 ◽  
Vol 19 (03/04) ◽  
pp. 423-429 ◽  
Author(s):  
G. M Thelin ◽  
Keyword(s):  
Moisture Content ◽  
Primary Standard ◽  
Healthy Male ◽  
Healthy Donors ◽  
Fresh Plasma

SummaryA stable, lyophilized AHF reference plasma has been prepared from pooled plasma from at least 50 normal healthy donors and standardized against a primary standard of fresh plasma from 20 healthy male donors aged 20 to 40. Average AHF potency of a typical lot is 98.8%, and moisture content is less than 0.5%. Under storage at -25° C, this AHF reference plasma is stable for at least 18 months. It has been used in several major coagulation laboratories, and has given consistently satisfactory and reproducible results in AHF assays.

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