Effect of storage on the physicochemical properties of rice starch and the cooking quality of rice grain

1984 ◽  
Vol 23 (2) ◽  
pp. 143-150 ◽  
Author(s):  
N. Ramarathnam ◽  
P. R. Kulkarni
Keyword(s):  
Physicochemical Properties ◽  
Cooking Quality ◽  
Rice Starch ◽  
Rice Grain

scholarly journals Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 746
Author(s):  
Chae-Min Han ◽  
Jong-Hee Shin ◽  
Jung-Bae Kwon ◽  
Jong-Soo Kim ◽  
Jong-Gun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Variety ◽  
Wheat Variety ◽  
Economic Loss ◽  
Rice Grain ◽  
Starch Granules ◽  
Rice Varieties ◽  
Starch Structure ◽  
Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

scholarly journals Physicochemical Properties and Cooking Quality of Naked Waxy Barley (Saechalssal bon)

2011 ◽  
Vol 18 (2) ◽  
pp. 165-170 ◽  
Author(s):  
Hyun-Il Jun ◽  
Mi-Na Cha ◽  
Geun-Seoup Song ◽  
Chang-Sung Yoo ◽  
Yun-Tae Kim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cooking Quality

scholarly journals Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties

PLoS ONE ◽  
2016 ◽  
Vol 11 (12) ◽  
pp. e0168483 ◽  
Author(s):  
Yunlong Pang ◽  
Jauhar Ali ◽  
Xiaoqian Wang ◽  
Neil Johann Franje ◽  
Jastin Edrian Revilleza ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Pasting Properties ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Eating And Cooking Quality ◽  
Relationship Of

Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain

2007 ◽  
Vol 115 (4) ◽  
pp. 463-476 ◽  
Author(s):  
L. Q. Wang ◽  
W. J. Liu ◽  
Y. Xu ◽  
Y. Q. He ◽  
L. J. Luo ◽  
...  
Keyword(s):  
Genetic Basis ◽  
Cooking Quality ◽  
Rice Grain ◽  
Eating And Cooking Quality
Sign in / Sign up

Export Citation Format

Share Document