e-journal

Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice

---

An attempt was made to determine the qualitative changes in basmati rice (Pusa Basmati 1121,PB1121) during soaking at 40 °C to 80 °C. Soaking temperature had significant effect (α = 0.01) on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%,27.26%, 8.79% and 2.56%, respectively, but differences in these traits were observed after soaking. Amylose to amylopectin ratio (Am/Ap) decreased from 0.59 to 0.52 (soaked at 80 °C). Crude fibre and crude ash contents increased after soaking. The mineral composition (K, P, S, Ca, Mg, Mn, Fe, Cu and Zn) in soaked rice was found to be 16.46% higher than un-soaked rice at the same degree of polishing. Glycemic index of un-soaked rice was found to be 58.41, but decreased to 54.31 after soaking at 80 °C.Pasting properties, scanning electron microscope images, and X-ray diffractograms suggested partial gelatinization of starch in the temperature range of 60 °C to 80 °C. Based on qualitative changes in rice (apparent amylose content, Am/Ap ratio and crystallinity rate), it was concluded that intermediate soaking temperatures (60 °C to 70 °C) would be useful for soaking of PB1121.

Key words: basmati rice; soaking; glycemic index; starch characteristic; temperature; chemical composition; crystallinity

---

Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

Rice Science

No. Panggil

-

Penerbit

: Elsevier., 2015

Deskripsi Fisik

Rice Science, 2015, 22(5): 227−236

Bahasa

English

ISBN/ISSN

-

Klasifikasi

-

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

KIMIA

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Wati/'Agus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar