Skip to main content
ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #241068
Title: Hydrothermal modification of rice starches.

Author
item Shih, Frederick
item Daigle, Kim

Submitted to: American Oil Chemists' Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 1/30/2007
Publication Date: 4/30/2007
Citation: Shih, F.F., Daigle, K.W. 2007. Hydrothermal modification of rice starches. American Oil Chemists' Society Meeting.

Interpretive Summary:

Technical Abstract: Rice starch of long grain and waxy cultivars were annealed (ANN) in excess water at 50 oC for 4 hrs. They were also modified under heat-moisture treatment (HMT) conditions at 110 oC, and various moisture contents (20%, 30%, and 40%) for 8 hrs. These treatments altered the pasting and gelling properties of rice starch, resulting in lower viscosity peak heights, lower setbacks, and greater gelling stability. The modified starch showed increased gelatinization temperatures, and reduced peak widths or gelatinization temperature ranges on ANN or broader ones on HMT. The effects were more pronounced for the HMT than ANN. Also, the typical A-type XRD pattern for rice starch remained unchanged after ANN or HMT at low moisture contents, and it changed to an amorphous form after HMT at >30% moisture contents.