International Cooperative Testing on the Amylose Content of Milled Rice

Juliano, Bienvenido O.; Perez, Consuelo M.; Blakeney, A. B.; Castillo, T. N.; Kongseree, Ngamchuen; Laignelet, Bernard; Lapis, E. T.; Murty, V. V. S.; Paule, C. M.; Webb, B. D.

doi:10.1002/star.19810330504

Cited by 362 publications

(198 citation statements)

References 8 publications

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“…The highest values for protein % were 9.02 and 8.99 % in 2014 and 2015 seasons respctively. Moreover the highest values for Amylose % were 20.03 and 19.92% while for elongation the highest values were 59.37 and 59.40% in 2014 and 2015 seasons respctively.These results were in harmony with Hermansson andSvegmork 1996.andJuliano., et. al.,1981.…”

Section: -Elongationsupporting

confidence: 89%

Effect of Parboiling and Storage Periods on Grain Quality Characters of G179 Rice Cultivar

2017

Alexandria Science Exchange Journal: An International Quarterly

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This study was conducted at Rice Technology and Training Center (RTTC) Alexandria during 2014/2015 seasons. The main objectives of present study were to determine the effect of parboiling and storage periods on grain quality characters of Giza 179 rice cultivar during 2014 and 2015 rice growing seasons. Fresh harvested paddy was adjusted to 14% moisture content and then parboiled to evaluate the effect of parboiling. After parboiling the samples were stored for three storage period, i.e. 3, 6 and 9 months to investigate the effect of storage conditions on the parboiled rice. The results indicated significant differences for most studied characters during both study seasons. Storage for nine months gave the highest values for hulling %, milling %, broken %, water uptake, cooking time, protein amylase and elongation during both study seasons. While, the highest values for 1000 grain weight, hardness, gel consistency and gelatinization temperature were noticed for control during both seasons.

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Section: -Elongationsupporting

confidence: 89%

Effect of Parboiling and Storage Periods on Grain Quality Characters of G179 Rice Cultivar

2017

Alexandria Science Exchange Journal: An International Quarterly

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“…All three samples were of the same indica rice variety (BR16) and originated from the same batch. The selected rice was a long grain variety (lengthabreadth ratio, 3.0) with a high apparent amylose content of 27% determined by the iodine-blue colorimetric method (Juliano et al, 1991). One rice sample was not parboiled (NP).…”

Section: Physico-chemical Characteristics and Parboiling Of Rice Samplesmentioning

confidence: 99%

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

Larsen

Rasmussen

Rasmussen³

et al. 2000

Eur J Clin Nutr

101

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Objective: To study the in¯uence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility. Design: Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast. Setting: Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark. Results: All three rice samples elicited lower postprandial plasma glucose response (NP: 335 AE 43; TP: 274AE 53; PP: 231 AE 37 mmola1*180 min.; means AE s.e.m.) than white bread (626 AE 80; P`0.001), within rice samples PP tended to be lower than NP (P 0.07). The glycaemic indices were: NP: 55 AE 5, TP: 46 AE 8 and PP: 39 AE 6, and lower for PP than NP (P`0.05). The insulin responses were similar for the three rice meals, which were all lower than that to white bread (P`0.001). Differential scanning calorimetry showed the presence of amylose ± lipid complexes in all rice samples and of retrograded amylopectin in PP. Amylose retrogradation was not detected in any of the rice samples. Conclusions: All rice test meals were low-glycaemic in type 2 diabetic subjects. There was no effect of TP on glycaemic index, whereas PP reduced the glycaemic index by almost 30% compared to NP.

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“…[5,8] Amylose content can be measured by several techniques, including debranched SEC, [37] concanavalin A precipitation, [38,39] iodine colourimetry, [40] and a new 2D SEC Â SEC method. [41] The debranched SEC method involves a somewhat arbitrary definition of DP 100 as the lower limit for amylose chains, which is most applicable for rice CLDs.…”

Section: Techniques and Assumptionsmentioning

confidence: 99%

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

Witt

Gilbert

2013

Aust. J. Chem.

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Improving starch-containing materials, whether food, animal feed, high-tech biomaterials, or engineering plastics, is best done by understanding how biosynthetic processes and any subsequent processing control starch structure, and how this structure controls functional properties. Starch structural characterization is central to this. This review examines how information on the three basic levels of the complex multi-scale structure of starch -individual chains, the branching structure of isolated molecules, and the way these molecules form various crystalline and amorphous arrangements -can be obtained from experiment. The techniques include fluorophore-assisted carbohydrate electrophoresis, multipledetector size-exclusion chromatography, and various scattering techniques (light, X-ray, and neutron). Some examples are also given to show how these data provide mechanistic insight into how biosynthetic processes control the structure and how the various structural levels control functional properties.

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International Cooperative Testing on the Amylose Content of Milled Rice

Abstract: An international cooperative test was undertaken to determine the reproducibility of the revised simplified amylose assay in nine laboratories.

Cited by 362 publications

References 8 publications

Effect of Parboiling and Storage Periods on Grain Quality Characters of G179 Rice Cultivar

Effect of Parboiling and Storage Periods on Grain Quality Characters of G179 Rice Cultivar

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

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