Physicochemical Properties of Starch of Intermediate-Amylose and Waxy Rices Differing in Grain Quality

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dc.creatorMerca, F.E.
dc.creatorJuliano, Bienvenido O.
dc.date1981-01
dc.date2024-12-19T12:56:22Z
dc.date2024-12-19T12:56:22Z
dc.date.accessioned2026-06-27T04:13:57Z
dc.descriptionStarches from two crops of 7 intermediate‐amylose and 7 waxy milled rices differing in eating qualities were characterized. Among the nonwaxy rice starches, those of softer cooked rice had gelatinization temperature of ≥ 70°C, medium to soft gel (110 mg/2 ml) consistency, low alkali viscograph peak viscosity, and greater Amylograph breakdown and lower Amylograph setback and consistency than low gelatinization temperature starches. Among waxy starches, gels of low gelatinization temperature samples had greater freeze‐thaw stability than gels of high gelatinization temperature samples. A 12% paste gave better differentiation in Amylograph viscosity than 10% paste of intermediate‐amylose milled rice. Water‐extractable substances that suppressed the Amylograph viscosity of milled waxy rices were lipids and polysaccharides.
dc.identifierhttps://hdl.handle.net/10568/166545
dc.identifier.urihttp://hdl.handle.net/123456789/25938
dc.languageen
dc.publisherWiley
dc.sourceMerca, F. E.; Juliano, B. O. 2006. Physicochemical Properties of Starch of Intermediate-Amylose and Waxy Rices Differing in Grain Quality. Starch Stand#228;rke, Volume 33 no. 8 p. 253-260
dc.subjectphysicochemical properties
dc.subjectstarch
dc.subjectintermediate amylose
dc.subjectwaxy rices
dc.subjectgrain
dc.subjectquality
dc.titlePhysicochemical Properties of Starch of Intermediate-Amylose and Waxy Rices Differing in Grain Quality
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)