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KMID : 0903519880310030249
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1988 Volume.31 No. 3 p.249 ~ p.254
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Physicochemical Properties of Rice Starch and Cooked Rice Hardness
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Abstract
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Physicochemical properties of starches from the rices of Akibare, Samgang and Mahatma and hardness of the cooked rice were examined Water binding capacity and amylose content were heigher in Samgang. Peak viscosity and breakdown Here heigher in order of Akibare, Samgang and Mahatma, while consistency and set back were reverse order. Hydrolytic patterns of three starches with 2.2N HCl at 35℃ showed two distinct stages. Hydrolysis extent of Mahatma starch was lower than those of Akibare and Samgang starches. The relative crystallinities of these starches were heigher in order of Mahatma, Akibare and Samgang. Mahatma was more resistant to heat and acid treatments, lower in water binding capacity and harder when it was cooked.
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