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 ...

a study has been made of the compaction properties of two experimental starches, namely yam starch obtained from dioscorea rotundata and rice starch obtained from oryza sativa and the mechanical properties of their tablets, in comparison with those of official corn starch. the influences of the physical and geometric properties of the starch particles on the compression properties of the starch...

Starch is the most important food energy source in cereals. Many of the known enzymes involved in starch biosynthesis are partially or entirely granule-associated in the endosperm. Studying the proteome of rice starch granules is critical for us to further understand the mechanisms underlying starch biosynthesis and packaging of starch granules in rice amyloplasts, consequently for the improvem...

It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatin...

Rice starch is used as an additive in various food and industrial products. With the inherent merits of small and uniform size distribution of rice starch and its white color and clean odor, deserts and bakery products are some of the favorable applications among processed foods [1]. The small granular size of the starch imparts it soft texture, high water retention and low syneresis, suggestin...

The overall goal of this project was to create a basis of knowledge on factors in rice that can be altered to moderate starch digestion rate and lower rice glycemic index (GI), as well as to identify existing US rice genotypes with relatively low GI. To achieve this, studies were designed to investigate the relationship between amylopectin structure, its branching characteristics, and starch di...

An appropriate in vitro starch digestion model is necessary to comparatively evaluate the digestibility of starch samples and to help predict the in vivo glycemic responses of starchy foods. In the present study, the effect of trypsin and chymotrypsin on in vitro digestion of rice starch was studies for the first time. Inclusion of the trypsin and chymotrypsin in the digestion protocols, to mor...

Guardeño L.M., Vázquez-Gutiérrez J.L., Hernando I., Quiles A. (2013): Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces. Czech J. Food Sci., 31: 575–580. The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin ...

The effect of bacterial cellulose (BC) on the freeze-thaw stability of rice starch gels during 5 freeze-thaw cycles were investigated, using scanning electron microscopy (SEM), rapid visco analyzer (RVA), X-ray diffractometry (XRD), differential scanning calorimetry (DSC) and textural analyzer (TA). SEM micrographs of freeze-thaw gels showed that smaller pore size and a thicker surrounding matr...

Cereal Chem. 88(4):414–420 Starch can be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) according to its resistance to amylolytic enzymes. This study investigated the effects of cultivar and feedstock under varying parboiling conditions on the physicochemical properties and starch fractions of parboiled rice. Rice (rough or brown) was ...