| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7590033 | Food Chemistry | 2016 | 7 Pages |
Abstract
Starch extracted from broken kernels of Basmati and Irri rice varieties of Pakistani rice were subjected to modification by addition of succinic anhydride at levels of 2%, 4% and 5% based on dried weight of starch. The succinyl content of Irri rice starch increased with the concentration of succinic anhydride. Scanning electron micrographs revealed presence of dents and fusion of rice starch granules. Swelling power and water retention capacity (WRC) significantly improved after succinylation while on refrigerated storage percent decline in paste clarity of modified rice starches was stable as compared to native Basmati (BC) and Irri (IC) rice starches. Succinylation also reduced solubility, pasting temperature (PT) and gel hardness of starch gels. Improvement was observed in cold storage stability of rice starch succinates as evident from textural profile analysis.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Abeera Moin, Tahira Mohsin Ali, Abid Hasnain,