scholarly journals Some Physico-Chemical Properties of Non-Waxy Paddy Rice Starch in Niigata Prefecture

1969 ◽  
Vol 33 (6) ◽  
pp. 798-806 ◽  
Author(s):  
Humio KURASAWA ◽  
Yoshiaki KANAUTI ◽  
Isao YAMAMOTO ◽  
Toshiro HAYAKAWA ◽  
Ikuo IGAUE
Keyword(s):  
Chemical Properties ◽  
Paddy Rice ◽  
Rice Starch ◽  
Niigata Prefecture ◽  
Physico Chemical

Some Physico-Chemical Properties of Non-Waxy Paddy Rice Starch in Niigata Prefecture

1969 ◽  
Vol 33 (6) ◽  
pp. 798-806 ◽  
Author(s):  
Humio Kurasawa ◽  
Yoshiaki Kanauti ◽  
Isao Yamamoto ◽  
Toshiro Hayakawa ◽  
Ikuo Igaue
Keyword(s):  
Chemical Properties ◽  
Paddy Rice ◽  
Rice Starch ◽  
Niigata Prefecture ◽  
Physico Chemical

Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

2018 ◽  
Vol 84 ◽  
pp. 125-131 ◽  
Author(s):  
Li Wang ◽  
Congnan Zhang ◽  
Zhengxing Chen ◽  
Xiaopei Wang ◽  
Kang Wang ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Rice Starch ◽  
Physico Chemical

Physico-chemical properties of rice starch gels: Effect of different heat treatments

2011 ◽  
Vol 107 (3-4) ◽  
pp. 353-357 ◽  
Author(s):  
Qianqian Jiang ◽  
Xueming Xu ◽  
Zhengyu Jin ◽  
Yaoqi Tian ◽  
Xiuting Hu ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Heat Treatments ◽  
Rice Starch ◽  
Physico Chemical ◽  
Starch Gels

scholarly journals Effects of pandan aqueous extract on physico-chemical properties of normal and waxy rice starches

2018 ◽  
Vol 192 ◽  
pp. 03026
Author(s):  
Pawinee Deetae ◽  
Thungpon Klumrat ◽  
Warot Nakakitwibool ◽  
Atikorn Panya
Keyword(s):  
Aqueous Extract ◽  
Chemical Properties ◽  
Pasting Properties ◽  
Food Additive ◽  
Rice Starch ◽  
Physico Chemical ◽  
Waxy Rice ◽  
Pasting Temperature ◽  
Thermal Stability Of ◽  
Waxy Rice Starch

Pandan aqueous extract (PAE) has traditionally been used as a food additive in Southeast Asia to enhance their flavor, color and health benefits. The purpose of this research was to investigate the effects of PAE on physico-chemical properties of normal rice starch (NRS) and waxy rice starch (WRS). Results indicate that addition of PAE significantly (p < 0.05) affected the physico-chemical properties of rice starches. For pasting properties, PAE significantly increased peak viscosity, breakdown and pasting temperature of NRS, while PAE decreased peak viscosity, breakdown, final viscosity and setback values of WRS. The addition of PAE to NRS and WRS significantly (p < 0.05) reduced gel hardness and gel adhesiveness by more than 50% compare to native control gels. The gelatinization thermal properties of both NRS and WRS were significantly (p < 0.05) increased when PAE was included. Only the gelatinization enthalpy of WRS was influence by the PAE. It was concluded that the addition of PAE considerably improved the thermal stability of WRS.

Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice

2016 ◽  
Vol 12 (6) ◽  
pp. 557-565 ◽  
Author(s):  
Chagam Koteswara Reddy ◽  
Lalmuan Kimi ◽  
Sundaramoorthy Haripriya
Keyword(s):  
Molecular Structure ◽  
Amylose Content ◽  
Chemical Properties ◽  
Industrial Applications ◽  
Rice Starch ◽  
Rice Varieties ◽  
Swelling Power ◽  
Pigmented Rice ◽  
Physico Chemical ◽  
Waxy Rice

Abstract Starches isolated from three different pigmented rice varieties (Chak-hao Amubi, Chak-hao Poireiton, and Chak-hao Angangba) and investigated for their molecular structure and physico-chemical properties including amylose content, morphology, crystallinity, pasting viscosity, color, thermal property, swelling power and solubility. Significant differences were detected in physico-chemical and functional properties (p≤0.05) of rice starches. The amylose content results revealed that Chak-hao Angangba (1.93 %) and Chak-hao Poireiton (1.98 %) are waxy rice, and Chak-hao Amubi (3.16 %) is a very low-amylose rice. The morphology of rice starch granules shown polyhedral edges with an irregular shape; and the XRD patterns of rice starches exhibited A-type crystalline patterns with peaks at 2θ=15.1°, 17.1°, 18.2° and 23.0°. Waxy rice starches shown higher peak viscosity and enthalpy with lower gelatinization temperatures than very low amylose rice starches. The pasting viscosity, swelling power and solubility crystallinity of rice starches were varied significantly (p≤0.05). Finally, the present study provides knowledge for the utilization of starches isolated from three pigmented rice varieties grown in North-Eastern part of India that would be relevant for both domestic and industrial applications.

scholarly journals PRODUCTION AND CHARACTERIZATION OF RICE STARCH AND CORN STARCH BASED BIODEGRADABLE BIOPLASTIC USING VARIOUS PLASTICIZERS AND NATURAL REINFORCING FILLERS

2021 ◽  
Vol 55 (7-8) ◽  
pp. 867-881
Author(s):  
ARIFA SHAFQAT ◽  
ARIFA TAHIR ◽  
WAHEED ULLAH KHAN ◽  
ADEEL MAHMOOD ◽  
GHULAM HASSAN ABBASI
Keyword(s):  
Corn Starch ◽  
Agricultural Waste ◽  
Chemical Properties ◽  
Water Soluble ◽  
Rice Starch ◽  
Rice Hulls ◽  
Reinforcing Fillers ◽  
Physico Chemical ◽  
The Impact ◽  
Different Sources

The present study focuses on testing the potential of starch from two different sources: corn and rice, to produce bioplastics, and the impact of natural agricultural waste materials (eggshells and rice hulls) as fillers. Bioplastic samples with different starches, plasticizers and amounts of fillers, in varying combinations, were prepared to determine the feasibility of the produced bioplastics. The physico-chemical properties of the bioplastics, such as moisture content, water absorption, water and alcohol solubility, biodegradability, tensile strength and Young’s modulus, were investigated. FT-IR analysis was also performed. The RTV silicone coating of the samples was tested to induce hydrophobic properties to water-soluble bioplastics. This study demonstrated that the utilization of starches from different sources, various types of plasticizers, as well as filler types and amounts, can have a significant impact on the physico-chemical properties of the bioplastics. Moreover, the bioplastics produced are safe for the environment and biodegradable, so starch-based bioplastics can be a promising environmentally friendly alternative to harmful petroleum-based plastics.

scholarly journals Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches

Plants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 447 ◽  
Author(s):  
Toae ◽  
Sriroth ◽  
Rojanaridpiched ◽  
Vichukit ◽  
Chotineeranat ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Cassava Starch ◽  
Light Transmittance ◽  
Rice Starch ◽  
Breeding Method ◽  
Physico Chemical ◽  
Waxy Rice ◽  
Starch Gels ◽  
Hydroxypropylated Starch ◽  
Cassava Varieties

Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with normal cassava starches, commercial waxy starches (i.e., waxy maize starch and waxy rice starch) and commercial stabilized starches (i.e., acetylated starch and hydroxypropylated starch). All waxy cassava varieties provided starches without amylose while normal cassava starches contained 18%–20% amylose contents. As determined by a Rapid Visco Analyzer (RVA) at 5% (dry basis), waxy cassava starches had the highest peak viscosity and the lowest setback viscosity. Cooked paste of waxy cassava starches had the greatest clarity and stability among all starches during storage at 4 ℃ for 7 days as evidenced by its high light transmittance (%T) at 650 nm. No syneresis was detected in waxy cassava starch gels after subjecting to four freeze-thaw cycles (4 weeks) indicating high potential use of waxy cassava starches, free from chemicals, to replace stabilized starches as thickening and texturing agents in food products.

Investigation of Structural and Physico-chemical Properties of Rice Starch with Varied Amylose Content: A Combined Microscopy, Spectroscopy, and Thermal study

2021 ◽  
pp. 107093
Author(s):  
Indira Govindaraju ◽  
Guan-Yu Zhuo ◽  
Ishita Chakraborty ◽  
Sindhoora Kaniyala Melanthota ◽  
Sib Sankar Mal ◽  
...  
Keyword(s):  
Amylose Content ◽  
Chemical Properties ◽  
Thermal Study ◽  
Rice Starch ◽  
Physico Chemical ◽  
Combined Microscopy
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