Effect of Different Modifications (Physical and Chemical) on Morphological, Pasting, and Rheological Properties of Black Rice (Oryza sativa L. Indica) Starch: A Comparative Study

Abstract

The demand for black rice has increased rapidly in the past years because of the distinctive color, characteristic flavor, nutritional value, and health benefits. This study aims to investigate the chemical and physical modifications on morphology, pasting, thermal, and rheological properties of black rice starch. The highest swelling power is observed for octenyl succinic anhydride modified black rice starch whereas gamma irradiated rice starch shows the lowest value. Rheometer analysis shows that physical and chemical modifications generally alter the pasting characteristics of starches which may be attributed to the excessive degradation of starch granules. Native black rice starch granules are of small size and irregular in shapes with sharp angles and edges. After modifications, rice starch granules surface lose natural morphology. All native and modified rice starch exhibit the typical A‐type X‐ray patterns of cereal starches. Results of present study provides a better understanding of functional properties of native and modified black rice starches for their possible applications in food products.

Chemical Modifications of Turmeric Starch by Oxidation, Phosphorylation, and Succinylation

“…Succinylation of starch with sodium octenyl succinic anhydride starch was prepared by the method outlined by Dhull et al. [ 24 ] Turmeric starch was dispersed in water followed by stirring for 5 min. The pH of the solution was adjusted to 8 with 1 M NaOH.…”

Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour

“…The peak viscosity of S 130−15 did not show a statistically significant difference ( p > 0.05) probably due to the lower moisture content during HMT. Pasting occurred only on the surface of the starch granules, and a hard shell was formed, preventing water from entering the interior of the starch granules, thus inhibiting the gelatinization of starch [ 22 ]. The breakdown level of S 90−35 , S 110−25 , S 110−35 , S 130−25 , and S 130−35 was lower than that of S n .…”

“…The structure of amylose and amylopectin in starch granules is destroyed by the synergistic effect of water and heat. Some amylose formed a new structure on the surface of swollen starch granules after precipitation, which hindered the gelatinization of starch granules [ 22 ]. When the water content was 35%, a large amount of water accelerated the movement of molecules, weakened the entanglement between starch molecular chains in flour paste, and led to a decrease in the apparent viscosity of flour paste.…”

Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review

“…Starch modifications alter the chemical and physical characteristics of native starch to enhance its structure and amplify its range of use. [60,62] Native starch has limitations such as less solubility in cold water, thermal decomposition, easy retrogradation, unstable in refrigerated conditions, poor emulsification capability, thermal resistance, and low shear resistance during processing. Lotus seeds contain high amylose starch which has a high tendency towards retrogradation.…”