A Continuous Measurement of Swelling of Rice Starch During Heating

Yeh, An‐I; Li, Jeng-Yune

doi:10.1006/jcrs.1996.0028

Cited by 70 publications

(41 citation statements)

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“…According to Yeh and Li (1996), starch gelatinization is an irreversible process and the disruption of starch granules occurs mainly at temperatures between 70 and 77.5 ºC and almost no starch granules are disintegrated below 55 ºC. This finding in our study is not surprising because the parboiling protocol for these two samples involve soaking temperature of 80 ºC.…”

Section: Resultssupporting

confidence: 68%

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Odenigbo¹,

Ngadi²,

Ejebe³

et al. 2014

JFR

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Quality of rice is an important criterion for the choice and demand by rice consumers and it is determined by physicochemical parameters. The objective of this research was to screen the physical, gelatinization, cooking and textural properties of an improved rice variety cultivated in Cameroon (TOX 3145). Three differently processed samples of TOX 3145: non-parboiled (NP), traditional parboiled (TP) and IRAD parboiled (IRAD) were involved in this study. The result revealed the grain dimension of samples as long and slender shape. The degree of redness among cooked and uncooked grains varied from -0.8 to -1.0 and 0.3 to 1.5, respectively while yellowness parameter ranged between 0.4 to 4.0 and 7.6 to 8.4, respectively. Lightness parameter (L*) varied from 59.4 to 61.8 in cooked samples. Minimum cooking time among samples was between 17.9-19.7 min. Highest elastic modulus and hardness (43.3 N/mm and 36.8 N, respectively) was found in TP sample. The NP sample had lowest adhesiveness (-0.76 J) and highest gumminess (6.40 J). Water uptake was positively correlated with amylose content (r = 0.84; P < 0.05) and lightness parameter (r = 0.92; P < 0.05).This study provides information on the physical, thermal, gelatinization and cooking characteristics of TOX 3145 rice in its raw and parboiled forms as consumed in Cameroon.

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Section: Resultssupporting

confidence: 68%

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Odenigbo¹,

Ngadi²,

Ejebe³

et al. 2014

JFR

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“…This irreversible transformation, which starts in the intercellular areas having the weakest hydrogen bonds, takes place over a range of temperature depending on the starch under study (Olkku and Rha 1978). Loss of birefringence has been shown to precede granule rupture (Yeh et al 1996).…”

Section: Gelatinizationmentioning

confidence: 99%

Effects of Incorporating Polycaprolactone and Flax Fiber into Glycerol-Plasticized Pea Starch

et al. 2011

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The environmental menace associated with the existing eco-unfriendly conventional plastics prompted the exploration of natural polymers such as starch for the development of biodegradable plastics. These efforts have seen starch used in various ways, one of which is in the processing of thermoplastic starch (TPS). Thermoplastic starch (also known as plasticized starch) is the product of the interaction between starch and a plasticizer in the presence of thermomechanical energy. While starch blends with conventional plastics only yield products that biofragment, thermoplastic starch (TPS) offers a completely biodegradable option. However, it is limited in application due to its weak mechanical strength and poor moisture resistance. To this end, the objective of this study was to determine the effects of incorporating polycaprolactone (PCL) and flax fiber into glycerol-plasticized pea starch. The effects of processing moisture content on the physical properties of glycerol-plasticized pea starch were also evaluated. The physical properties investigated included morphology, tensile properties, moisture absorption, and thermal properties. Accordingly, two thermoplastic pea starch mixtures containing 9.3 and 20% processing moisture contents were prepared while maintaining starch (pea starch) and glycerol in ratio 7:3 by weight (dry basis). Polycaprolactone was then compounded at 0, 10, 20, 30, and 40% by weight in the solid phase with the TPS mixtures to determine the effects of processing moisture content and PCL incorporation on the physical properties of glycerol-plasticized pea starch.This experiment was structured as a 2 x 5 factorial completely randomized design at 5% level of significance. Subsequently, PCL and flax fiber were iii compounded with the TPS mixture containing 20% processing moisture to determine the effects of PCL (0, 20, and 40% wt) and flax fiber (0, 5, 10, and 15% wt) incorporation on the physical properties of glycerol-plasticized pea starch. This was structured as a 3 x 4 factorial completely randomized design at 5% level of significance. All the samples were compressed at 140°C for 45 min under 25000-kg load. The compression-molded samples were characterized using scanning electron microscopy (SEM), tensile test, moisture absorption test, and differential scanning calorimetry (DSC) techniques.The tensile fracture surfaces showed a moisture-induced fundamental morphological difference between the two TPSs. The TPS prepared at 20% processing moisture content revealed complete starch gelatinization, thus, exhibiting a rather continuous phase whereas the TPS prepared at 9.3% processing moisture content revealed instances of ungelatinized and partly gelatinized pea starch granules. Consequently, the tensile strength, yield strength, Young's modulus, and elongation at break increased by 208.6, 602.6, 208.5, and 292.0%, respectively at 20% processing moisture content. The incorporation of PCL reduced the degree of starch gelatinization by interfering with moisture migration during compr...

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“…For examples, the estimation of maltose [10]; determination of iodine blue complex [11]; observation of polarizing patterns under microscope [12]; Stevens and Elton [4] firstly reported the application of DSC to measure heat of gelatinization of starch. Since then, it has proven to be an extremely valuable tool to quantify gelatinization of starch; to determine kinetics of gelatinization; and study the effect of chemical modification on gelatinization.…”

Section: Introductionmentioning

confidence: 99%

Thermal Behaviour of High Amylose Cornstarch Studied by DSC

Liu¹,

Xie²,

Chen³

et al. 2005

International Journal of Food Engineering

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The thermal behaviour of high amylose cornstarches (80% amylose content) was studied by DSC using high pressure stainless steel pans in the temperature range between 0-350°C. The number of endotherms and the enthalpy of gelatinization were found to depend on moisture content. Up to four endotherms and one exotherm were determined when the moisture content was above 40%. The meaning of each endotherm has been discussed. The enthalpy of gelatinization was calculated based on the summation of all the gelatinization endotherms and found to increase with increasing water content.

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A Continuous Measurement of Swelling of Rice Starch During Heating

Cited by 70 publications

References 0 publications

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Effects of Incorporating Polycaprolactone and Flax Fiber into Glycerol-Plasticized Pea Starch

Thermal Behaviour of High Amylose Cornstarch Studied by DSC

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