Evaluation of Starch and Sugar Content of Different Rice Samples and Study their Physical Properties (original) (raw)
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Using a wide range of techniques, including differential scanning calorimetry, X-ray diffraction, Rapid Visco Analyser and Fourier Transform Infera Red Spectroscopy, some physicochemical properties of the starch fraction of six Iranian rice cultivars (Tarom, Tarome Hashemi, Neda, Ramezani, Fajr and Kamfirouzi) [1]were studied and compared. DSC data showed that starch granules of different rice cultivars had different gelatinization properties in terms of enthalpy, onset, peak and conclusion temperatures of gelatinization. All samples had similar X ray patterns (A type), different degrees of starch crystallinity. The rheological behaviour of rice powders during heating and the effects of heat processing were studied and compared in excess water from 25 to 95 °C. The samples were different in their pasting properties. This study indicates that starch properties should be mentioned as a crucial parameter determining the quality of rice cultivars.
A Comparative Study of Physico-Chemical and Cooking Qualities of Rice
International Journal of Current Microbiology and Applied Sciences
The present study aimed to compare the physico-chemical properties of rice. The physical properties of rice are important tool for designing agricultural machines and other equipments to handle planting, harvesting, processing, packaging and storing. The physical parameters such as length, width, thickness, surface area, bulk and true density, sphericity, porosity, aspect ratio, etc. are determined. The Indrayani rice is long in length 6.05 mm where the 1008 is short 5.3 mm. The average width and thickness of Indrayani is 1.92 mm and 1.43 mm respectively. The sphericity and aspect ratio is 0.41 and 0.31% respectively. The Bulk density and True density is 0.92 and 1.31 respectively. Also the porosity is 29.55 per cent, 1000 kernel weight is 16.05 gm. The angle of repose is 32.59 degree. In case of 1008 rice variety the width is 1.81 mm, thickness is 0.91 mm, equivalent diameter is 2.15 mm, sphericity is 0.32, and aspect ratio is 0.32 respectively. The chemical properties such as crude fibre, Ash, Protein, Carbohydrates, Energy value and Fat are calculated. We observe that, protein content in Indrayani and 1008 is 8.44 and 8.31 per cent respectively. Energy value per 100 gram of sample is 362 and 400 kcal for Indrayani and 1008 respectively. The carbohydrates in rice are 80.5 percent in Indrayani and 82.1 percent in 1008. The fat content is 0.66 per cent in Indrayani and 0.6 % in 1008. In cooking characteristics the cooking time, grain elongation, and water uptake ratio is studied. The Indrayani has 3.51 water uptake ratio, 1.12 grain elongation ratio and 11.36± 2 min cooking time. The 1008 rice has 3.18 water uptake ratio, 1.18 elongation ratio and 9.61± 2 min cooking time.
Food Chemistry, 2019
The present research was carried out to analyze the effect of chemical composition, granule morphology and crystalline structure of pigmented rice starches on their functional characteristics. The starches of these rice cultivars were observed to possess novel characteristic as compared to hybrids or non-pigmented cultivars in terms of physicochemical, pasting and thermal characteristics. The diameter of the analyzed starch particles depicted a considerable range varying from 5.139μm to 8.453μm as their median particle size visualized at x50. The color values of the analyzed starch samples indicated a high degree of whiteness and purity. The compact nature of starch granules in Kaw quder and Kaw kareed rice cultivars accounted for their higher transition temperatures as compared to other cultivars. Crystalline pattern by X-Ray diffractometer showed an A-type pattern for analyzing starches. The starch granules showed the irregular polyhedral morphology with spherical granules having a polyhedral angular shaped morphology packed tightly with a relatively smooth surface.
GRAIN QUALITY AND STARCH EVALUATION OF LOCAL VARIETIES OF RICE ( GROWING IN JHARKHAND STATE, INDIA
With the improvement of people’s living standards and increasing awareness, focus is shifting towards staple food with added benefits that could be a part of healthy balanced diet. Many landraces or local varieties of rice harbour beneficial traits such as higher nutritional value and medicinal properties when compared to hybrid varieties. Efforts are required to increase public awareness about these varieties. Therefore, the present study aimed at studying physico-chemical attributes and correlation among grain quality traits of four traditionally cultivated and consumed varieties of rice from the state of Jharkhand, India, known for their nutraceutical properties. Most varieties are of medium size and shape. Recovery of Brown rice in selected varieties ranged from 75% to 79% .Variety Dani Goda was found to have the highest head rice recovery of 64.3%. Volume expansion ratio was observed to fall within the range of 2.11 to 2.70. Amylose content was found to range from 13 to 33% with the variety Karhani showing the maximum value. Various physiochemical and cooking properties exhibited convoluted relationship. Significant positive correlation was observed between grain weight and kernel length (r = 0.87, p< 0.05), kernel length and volume expansion (r = 0.74, p<0.05) and a significant negative correlation between volume expansion and amylose content (r = -0.65, p<0.05).
Effects of different treatments on physico-chemical properties of rice starch
The physico-chemical property of rice starch depends on the gelatinization of starch under different treatments. Three different gelatinization processes were performed-boiling in water, steam heating, and enzymatic digestion. The effects of gelatinization on viscoelastic property of rice starch were measured by Instron Texture Analyser (London, UK). The 3-D structural changes of rice starch after different treatments were determined by SEM. Various grooves and fissures on the exterior surface of the granules were noticed in the treated sample compared to control.
Physico-chemical and cooking characteristics of some rice varieties
Brazilian Archives of Biology and Technology, 2004
Some physicochemical and cooking characteristics corresponding to different varieties and commercial samples of rice were analysed. Some mechanical properties determined by both, the viscoelastograf and the Instrom Universal Food Testing Machine were also analysed. Gelatinization time (Gt), gelatinization endotherm and amylose content were determined. The results showed that there was a very good correlation between gelatinization temperature and Gt, while no noticeable correlation among others phsycochemical characteristics was observed. Regarding the mechanical properties, both methods permited to show significant differences among most of the samples. However, when the samples order obtained with hardness (Instrom) values was compared with that corresponding to firmness (Viscoelastograf) values, some discrepancies were observed. This could be attributable to the number of grains and the cooking time used in each method. There was good linear correlation between hardness and amylo...
Carbohydrate Polymers, 2017
The objective of this study was to determine the molecular and crystalline structures of starches from diverse rice cultivars for three major food processing in Korea (cooked rice, brewing and rice cake). Rice starches were isolated from 10 different rice varieties grown in Korea. Apparent amylose contents of rice starches from cooked rice, brewing and rice cake varieties were 21.1-22.4%, 22.9-24.6%, and 20.1-22.0%, respectively. Rice starches from rice cake varieties showed higher peak viscosity but lower pasting temperature than those from cooked rice and brewing varieties. Swelling factor at 80 • C of rice starches from cooked rice, brewing and rice cake varieties was 16.6-19.0, 17.8-19.3, and 17.8-19.2, respectively. Based on structure and physicochemical properties of rice starches extracted from different rice varieties, principal component analysis (PCA) results showed that these rice varieties could be clearly classified according to processing adaptability for cooked rice and rice cake.
Comparison of the physical properties between Malaysian and Thai Rice
Advances in Agricultural and Food Research Journal, 2021
Rice is a staple food in the world market, especially in the Asian region. In each country, the characteristics of rice will be different in terms of shape, grade and size. The quality of rice depends largely that demonstrate the quality of that rice species. At present, information on rice varieties is still limited regarding the physical properties of Malaysian and Thai rice. Therefore, it is important to compare rice cultivars based on origin. The objective of this research is to determine and compare the physical properties of Malaysian and Thai rice. 1 kilogram of Malaysian and Thai rice were each processed into powder by way of grinding and were then prepared for physicochemical measurement by sieving the produced rice powders with a size of 2mm to get rid of foreign objects. The physical parameters measured were length, width, length/breadth ratio, thickness, density, grain shape, surface area, bulk density, true density, porosity, sphericity, aspect ratio, thousand weight ke...
Comparison of Physicochemical Properties and Starch Structure of Red Rice and Cultivated Rice
Journal of Agricultural and Food Chemistry, 2006
Sixteen red rice accessions from the southern United States were studied for their physical, milling, pasting, and thermal properties, chemical composition, and starch fine structure relative to cultivated medium-and long-grain rice varieties. All red rice samples were medium-grain, but their physicochemical properties were different from those of Bengal, a cultivated medium-grain rice. Their apparent amylose and crude protein contents were generally higher, and their amylopectin structure consisted of a higher percentage of the shorter branch chains (DP6-24) and a lower percentage of the longer branch chains (DP25-65). Red rice starch pasting and thermal properties were similar to those of Wells, a long-grain rice cultivar. The red rice samples can be classified into two major clusters according to their kernel properties by hierarchical cluster analysis: one cluster with more resemblance to Wells and another cluster with more resemblance to Bengal. Starch structure and kernel physicochemical properties may offer an alternative way of classifying red rice in addition to phenotypic and genetic indices.
Journal of Texture Studies, 2016
The aim of the study was to explore the physiochemical, cooking and textural characteristics of 12 traditional rice cultivars grown in Kashmir (India) and develop their interrelationship. The results revealed a significant variation (P≤0.05) among the different characteristics analyzed on the basis of characteristics evaluated for each cultivar. The novel attributes depicted by these cultivars as reflected includes their higher kernel elongation during cooking, lowest solids in gruel loss and lower adhesiveness together with desirable hardness which can fetches their increasing demand commercially besides having lacerative palatability. Pearson correlation and principal component analysis was carried out to elucidate the relationship among physicochemical, cooking and textural characteristics as analyzed in the experimental study. The physicochemical characteristics such as gelatinization temperature, gel consistency, amylose and amylopectin showed a significant correlation (positively or negatively) with the cooking and textural characteristics (water uptake ratio, kernel elongation during cooking, elongation ratio, solids in gruel loss, volume expansion ratio, optimum cooking time, hardness and adhesiveness) with resulting in the selection of desired varieties having improved eating characteristics. The