title: Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars.
abstract: Starch of fourteen rice cultivars grown in Himalayan region were evaluated for physico-chemical, structural, pasting and thermal properties. The rice cultivars selected showed a wide variation in apparent amylose content (AAC), ranging between 10.76%-26.87%, highest in CH-1039 and lowest in SKAU-292 starch. There were ten low, three intermediate and one high AAC rice. Resistant starch content varied significantly among the rice cultivars, ranging from 6.00% to 19.60%. Generally, high ACC starches presented high contents of resistant starch. Water absorption capacity (80.10-130.32%), swelling (5.73-9.61g/g) and solubility (0.037-0.090g/g) indices varied significantly among the rice cultivars. The rice starch granule morphology showed polyhedral or irregular shapes and granular sizes in the range of 1.8-6.7μm in different rice starches. Pasting profile of starch varied significantly among the rice cultivars, probably due to variations in their AAC. Thermal properties of the starches ranged considerably among different rice cultivars: onset temperature of gelatinization, To(58.25-72.49°C), peak temperature of gelatinization, Tp(69.93-93.26°C), conclusion temperature of gelatinization, Tc(97.28±8.28-112.16°C) and gelatinization enthalpy ΔHG(14.29-29.63J/g). The ATR-FTIR spectroscopy of rice starches identified most of the α-1→4 glucosidic linkages within the absorption bands of 1149-1023cm-1.
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: adil.gani@gmail.com.
authors.forename: Adil
authors.initials: A
authors.lastname: Gani
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
authors.forename: Bilal Ahmad
authors.initials: BA
authors.lastname: Ashwar
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
authors.forename: Gazalla
authors.initials: G
authors.lastname: Akhter
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
authors.forename: Asima
authors.initials: A
authors.lastname: Shah
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
authors.forename: Idrees Ahmed
authors.initials: IA
authors.lastname: Wani
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
authors.forename: Farooq Ahmad
authors.initials: FA
authors.lastname: Masoodi
mesh_terms: D000688:Amylose / Q000032:analysis*; D006868:Hydrolysis; D007194:India; D012275:Oryza / Q000737:chemistry* / Q000145:classification; D044367:Phase Transition; D012995:Solubility; D013045:Species Specificity; D013213:Starch / Q000737:chemistry* / Q000302:isolation & purification; D013696:Temperature; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water; D013213:Starch; D000688:Amylose
keywords: Microstructure; Physico-chemical properties; Resistant starch; Rice starch; Thermal properties