Skip to main content
SpringerLink
Log in

Effect of storage on the physicochemical properties of rice starch and the cooking quality of rice grain

  • Original Contributions
  • Published:
Zeitschrift für Ernährungswissenschaft Aims and scope Submit manuscript

Summary

Twelve different varieties of rice including two flavorful varieties grown in the State of Maharashtra (India) have been studied with respect to the effect of storage, at ambient conditions, for 180 days on the physicochemical properties of the starch component as well as cooking quality.

Zusammenfassung

12 verschiedene Sorten von Reis aus Indien wurden im Hinblick auf die Auswirkung einer Lagerung bei verschiedenen Umgebungsbedingungen für die Dauer von 180 Tagen auf physikalisch-chemische Eigenschaften des Stärkeanteils und auf die notwendigen Garzeiten sowie die beim Garen eintretenden Verluste an Trokkensubstanz bzw. die Wasseraufnahme untersucht. Die Viskosität der Stärke nahm bei allen Reissorten während der Lagerung zu. Bezüglich der Garungszeiten waren keine größeren Unterschiede zwischen den Sorten zu beobachten, während die Wasseraufnahmen sehr unterschiedlich sein konnten.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Adair RC (1972) In: Houston DF (ed) Rice: Chemistry and technology. Amer Assoc Cereal Chemists, Inc, St Paul, Minnesota, p 8

    Google Scholar 

  2. Beachell HM, Matz SA (1969) In: Matz SA (ed) Cereal science. AVI Publishing Company, Inc, Westport, Connecticut, p 172

    Google Scholar 

  3. Ghose RLM, Ghatge MB, Subramanyan V (1960) In: Rice in India. Ind Council of Agric Research, New Delhi

    Google Scholar 

  4. Barber S (1969) Basic studies on aging of milled rice and application to discriminating quality factors. USDA, ARS, Foreign Research and Technical Program Division, Project, No. E-25-AMS-(9), Final Report, p 189

  5. Irwin MI (1959) Arkansas Farm Res 8:12

    Google Scholar 

  6. Primo E, Casas A, Barber S, Benedito de Barber C (1962) Rev Agroquim Tecnol Alimentos 2:241

    Google Scholar 

  7. Yasumatsu K (1965) Studies on the effects of lipid on the theological properties of starch. Takeda Chemical Industries Ltd, Osaka, Japan

    Google Scholar 

  8. Prabhakara BB, Chakrabarty TK, Bhatia BS, Nath H (1975) Ind Fd Packer 29:29

    Google Scholar 

  9. Desikachar HSR, Subrahmanyan V (1959) Cer Chem 36:385

    CAS  Google Scholar 

  10. Sreenivasan A (1939) Ind J Agric Sci 9:208

    CAS  Google Scholar 

  11. Bhattacharya KR, Desikachar HSR, Subrahmanyan V (1964) Ind J Technol 2:378

    Google Scholar 

  12. Desikachar HSR, Subrahmanyan V (1957) J Sci Ind Res 16A:365

    CAS  Google Scholar 

  13. Desikachar HSR, Subrahmanyan V (1957) J Sci Ind Res 16A:368

    CAS  Google Scholar 

  14. Normand FL, Hogan JT, Deobald H (1965) Cer Chem 42:359

    CAS  Google Scholar 

  15. Barber S, Benedito de Barber C, Burches J (1966) Rev Agroquim Tecnol Alimentos 6:99

    Google Scholar 

  16. Barber S, Benedito de Barber C, Guardiola JL (1968) Rev Agroquim Tecnol Alimentos 8:89

    Google Scholar 

  17. Narayana Rao M, Vishwanatha T, Mathur PB, Swaminathan M, Subrahmanyan V (1954) J Sci Fd Agric 5:405

    Article  Google Scholar 

  18. Subbaramiah K, Rao BS (1937) Proc Ind Acad Sci 6B:36

    Google Scholar 

  19. Yasumatsu K, Moritaka S (1964) Agric Biol Chem 28:257

    Article  CAS  Google Scholar 

  20. Sanjeeva Rao B (1938) Curr Sci 6:446

    Google Scholar 

  21. Desikachar HSR (1956) Cer Chem 33:324

    CAS  Google Scholar 

  22. Primo E, Casas A, Barber S, Benedito de Barber C (1962) Rev Agroquim Tecnol Alimentos 2:343

    Google Scholar 

  23. Tani T, Chikubu S, Iwasaki T (1964) J Jpn Soc Food Nutr 16:436

    CAS  Google Scholar 

  24. Houston DF, Straka RP, Hunter IR, Roberts RL, Kester EB (1957) Cer Chem 34:444

    CAS  Google Scholar 

  25. Iwasaki T, Tani T (1967) Cer Chem 44:233

    CAS  Google Scholar 

  26. Kester EB, Houston DF, Ferrel RE, Hunter IR, Finfrock DC (1956) Rice J 59:24

    Google Scholar 

  27. Yasumatsu K, Moritaka S, Ishii K, Shimazono H, Fujita E (1965) J Jpn Soc Food Nutr 18:123

    CAS  Google Scholar 

  28. Barber S (1972) In: Houston DF (ed) Rice: Chemistry and technology. Amer Assoc Cereal Chemists, Inc, St Paul, Minnesota, p 237

    Google Scholar 

  29. Juliano BO (1970) Proc 5th World Cereal Bread Congr, Dresden 4

  30. Villareal RM, Ressurreccion AP, Suzuki LB, Juliano BO (1976) Starke 28:88

    Article  CAS  Google Scholar 

  31. Kunze OR, Choudhury MSU (1972) Cer Chem 49:684

    Google Scholar 

  32. Rao BS, Murthy ARV, Subrahmanya RS (1952) Proc Ind Acad Sci 36B:70

    CAS  Google Scholar 

  33. Singh B, Juneja P, Kaatra BL (1977) Fd Farm Agric 9:80

    CAS  Google Scholar 

  34. Dutta L, Barua JN (1978) Ind J Agric Sci 48:610

    CAS  Google Scholar 

  35. Bhattacharya KR, Sowbhagya CM, Indhudhara Swamy YM (1980) J Fd Sci Technol 17:189

    Google Scholar 

  36. MacMasters MM (1964) In: Methods in carbohydrate chemistry. Academic Press, New York, p 237

    Google Scholar 

  37. Raghavendra Rao SN, Juliano BO (1970) J Agric Fd Chem 18:289

    Article  Google Scholar 

  38. Ramrathnam N, Kulkarni PR: Unpublished data

  39. Irwin MI (1961) Proc Rice Tech Working Group 17

Download references

Author information

Author notes

  1. N. Ramarathnam

    Present address: Food Technology Division, Department of Chemical Technology, University of Bombay, Bombay, India

Authors and Affiliations

  1. Food Technology Division, Department of Chemical Technology, University of Bombay, Bombay, India

    P. R. Kulkarni

Authors
  1. N. Ramarathnam
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. P. R. Kulkarni
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Ramarathnam, N., Kulkarni, P.R. Effect of storage on the physicochemical properties of rice starch and the cooking quality of rice grain. Z Ernährungswiss 23, 143–150 (1984). https://doi.org/10.1007/BF02021689

Download citation

  • Received:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02021689

Key words

Search

Navigation