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

DOI Open Access
  • KURASAWA Humio
    Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University
  • KANAUTI Yoshiaki
    Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University
  • YAMAMOTO Isao
    Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University
  • HAYAKAWA Toshiro
    Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University
  • IGAUE Ikuo
    Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University

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Other Title
  • Part I. Relation of Properties of Starch to Eating and Cooking Qualities of Milled Rice

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Description

Fifteen samples of milled rice had protein contents ranging from 5.53 to 7.83% and amylose contents ranging from 17.6 to 22.1%. Eating and cooking qualities of cooked rice gave gross palatability indicies ranging from 100 to 61, cohesiveness values by balance method from 64 to 9, and starch-iodine color test values of milled rice from 0.297 to 0.574. Pasting characteristics of a 8% suspension of rice starch gave maximum viscosity values ranging from 550 to 380 Brabender Unit (B. U.), temperature at maximum viscosity from 82° to 92.5°C, break down values from 260 to 20 B. U., and set back values from -0.5 to 60 B. U. Good correlations were found between cooking and eating qualities of rice and rheological property of starch, and between rheological property and amylose content of starch, respectively.

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Details 詳細情報について

  • CRID
    1390282681443287680
  • NII Article ID
    130003523148
  • DOI
    10.1271/bbb1961.33.798
  • COI
    1:CAS:528:DyaF1MXltVSlsr0%3D
  • ISSN
    18811280
    00021369
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • Abstract License Flag
    Disallowed

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