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KMID : 0380619850170020107
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 2 p.107 ~ p.112
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Viscometric Properties of Waxy Rice Starches
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Abstract
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Viscometric properties of japonica(Olchal) and japonica × indica(Hankang and Suwon 317) waxy rice starches were investigated. Light transmittance of starch suspension increased from 50°∼55℃ and remained constant after 75℃. Swelling power was in the order of Hankang, Suwon 317 and Olchal. Amylograph data revealed that Hankang had the highest viscosity at all reference points. The apparent viscosity of 5% starch suspension indicated that the j × indica starches were completely gelatinized after 30 min cooking at 65℃ whereas japonica starch at 70℃. The apparent viscosity of gelatinized starch at 121℃ (15 psig) was higher compared to that of gelatinized one at 95℃. Hankang was the most susceptable to alkali gelatinization followed by Suwon 317 and Olchal.
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