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Health promoting starch fractions an...

Newton, Jumaane Abasi.

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Health promoting starch fractions and cooking qualities in parboiled rice as affected by processing conditions.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Health promoting starch fractions and cooking qualities in parboiled rice as affected by processing conditions./
Author:	Newton, Jumaane Abasi.
Description:	65 p.
Notes:	Source: Masters Abstracts International, Volume: 49-03, page: 1639.
Contained By:	Masters Abstracts International49-03.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1487479
ISBN:	9781124396040

Health promoting starch fractions and cooking qualities in parboiled rice as affected by processing conditions.
Newton, Jumaane Abasi.

Health promoting starch fractions and cooking qualities in parboiled rice as affected by processing conditions. - 65 p.

Source: Masters Abstracts International, Volume: 49-03, page: 1639.

Thesis (M.S.)--University of Arkansas, 2010.

Parboiling is a hydrothermal treatment to improve milling, nutritional, and organoleptic properties of rice. Parboiling can also influence rice kernels cooking quality as a result of starch gelatinization and retrogradation, and interactions among rice components. It has been shown that starch fractions, i.e. slowly digestible starch (SDS) and resistant starch (RS), can be beneficial to human health such as lowering blood glucose response and providing dietary fiber. This study investigated the effects of cultivar and feedstock under varying parboiling conditions on the physicochemical properties, starch fractions, and kernel hydration of parboiled rice. Rice (rough or brown) was soaked, steamed under pressure, dried immediately or stored at room temperature for 24 hr prior to drying, and then with or without repeated steam cycle before further processed into milled or brown rice. All parboiled rice samples showed two thermal transitions, i.e. retrograded amylopectin and amylose-lipid complex. The storage treatment significantly increased retrograded amylopectin enthalpy and amylose-lipid complex melting temperature of parboiled rice. The pasting viscosity of all parboiled rice samples was reduced and mostly affected by the storage treatment and cultivar. The storage treatment significantly increased SDS in parboiled rice. Parboiled rice prepared from rough rice feedstock had increased SDS and RS compared with samples prepared from brown rice feedstock. Parboiled milled rice kernels generally had higher water uptake, and larger amounts of leached solids and soluble amylose than parboiled brown rice. The amounts of water uptake and leached solids were reduced with storage and repeated autoclaving. Parboiled rice with different physicochemical properties and cooking quality can be produced by varying the cultivar and parboiling conditions.

ISBN: 9781124396040Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Health promoting starch fractions and cooking qualities in parboiled rice as affected by processing conditions.
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020 $a 9781124396040
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100 1 $a Newton, Jumaane Abasi. $3 1676479
245 1 0 $a Health promoting starch fractions and cooking qualities in parboiled rice as affected by processing conditions.
300 $a 65 p.
500 $a Source: Masters Abstracts International, Volume: 49-03, page: 1639.
500 $a Adviser: Yan Jane Wong.
502 $a Thesis (M.S.)--University of Arkansas, 2010.
520 $a Parboiling is a hydrothermal treatment to improve milling, nutritional, and organoleptic properties of rice. Parboiling can also influence rice kernels cooking quality as a result of starch gelatinization and retrogradation, and interactions among rice components. It has been shown that starch fractions, i.e. slowly digestible starch (SDS) and resistant starch (RS), can be beneficial to human health such as lowering blood glucose response and providing dietary fiber. This study investigated the effects of cultivar and feedstock under varying parboiling conditions on the physicochemical properties, starch fractions, and kernel hydration of parboiled rice. Rice (rough or brown) was soaked, steamed under pressure, dried immediately or stored at room temperature for 24 hr prior to drying, and then with or without repeated steam cycle before further processed into milled or brown rice. All parboiled rice samples showed two thermal transitions, i.e. retrograded amylopectin and amylose-lipid complex. The storage treatment significantly increased retrograded amylopectin enthalpy and amylose-lipid complex melting temperature of parboiled rice. The pasting viscosity of all parboiled rice samples was reduced and mostly affected by the storage treatment and cultivar. The storage treatment significantly increased SDS in parboiled rice. Parboiled rice prepared from rough rice feedstock had increased SDS and RS compared with samples prepared from brown rice feedstock. Parboiled milled rice kernels generally had higher water uptake, and larger amounts of leached solids and soluble amylose than parboiled brown rice. The amounts of water uptake and leached solids were reduced with storage and repeated autoclaving. Parboiled rice with different physicochemical properties and cooking quality can be produced by varying the cultivar and parboiling conditions.
590 $a School code: 0011.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of Arkansas. $3 1017562
773 0 $t Masters Abstracts International $g 49-03.
790 1 0 $a Wong, Yan Jane, $e advisor
790 $a 0011
791 $a M.S.
792 $a 2010
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1487479