Journal
FOOD CHEMISTRY
Volume 191, Issue -, Pages 52-58Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.03.119
Keywords
Starches; Rice; Succinylation; Morphological characteristics; Functional characteristics
Ask authors/readers for more resources
Starch extracted from broken kernels of Basmati and Irri rice varieties of Pakistani rice were subjected to modification by addition of succinic anhydride at levels of 2%, 4% and 5% based on dried weight of starch. The succinyl content of Irri rice starch increased with the concentration of succinic anhydride. Scanning electron micrographs revealed presence of dents and fusion of rice starch granules. Swelling power and water retention capacity (WRC) significantly improved after succinylation while on refrigerated storage percent decline in paste clarity of modified rice starches was stable as compared to native Basmati (BC) and Irri (IC) rice starches. Succinylation also reduced solubility, pasting temperature (PT) and gel hardness of starch gels. Improvement was observed in cold storage stability of rice starch succinates as evident from textural profile analysis. (C) 2015 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available