Publication: Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice
Issued Date
2003-09-01
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ISSN
00389056
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2-s2.0-4644318557
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Mahidol University
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SCOPUS
Bibliographic Citation
Starch/Staerke. Vol.55, No.9 (2003), 410-415
Suggested Citation
Saiyavit Varavinit, Sujin Shobsngob, Warunee Varanyanond, Pavinee Chinachoti, Onanong Naivikul Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice. Starch/Staerke. Vol.55, No.9 (2003), 410-415. doi:10.1002/star.200300185 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/20621
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Title
Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice
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Abstract
Presently, rice cultivars are categorized according to amylose content into three groups: low, medium and high amylose content cultivars. The correlation of amylose content with gelatinization properties, retrogradation, and pasting properties of eleven cultivars of Thai rice were investigated. Rice flour was prepared from milled rice by the wet grinding process. Onset (7o), peak (7p) and conclusion (7c) temperatures of gelatinization, (determined by DSC) were found to be highly positively correlated with amylose levels. This correlation could be used for prediction of amylose content of rice flour. Low amylose starch could also be characterized by low degree of retrogradation (%R). The data obtained from RVA-viscograms (peak viscosity, breakdown, setback, and pasting temperature) can be used only for characterization of the group of low amylose starches (waxy rice). It was demonstrated that low amylose rice starch provided the highest peak viscosity and breakdown and the lowest setback and pasting temperature among the groups investigated. © 2003 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.