Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars

International Journal of Biological Macromolecules

Volumn 95, Issue , 2017, Pages 1101-1107

  Gani, Adil ^a   Ashwar, Bilal Ahmad ^a   Akhter, Gazalla ^a   Shah, Asima ^a   Wani, Idrees Ahmed ^a   Masoodi, Farooq Ahmad ^a  

^a UNIVERSITY OF KASHMIR   (India)

Author keywords

Microstructure; Physico chemical properties; Resistant starch; Rice starch; Thermal properties

Indexed keywords

AMYLOSE; STARCH; WATER;

ARTICLE; CHEMICAL STRUCTURE; CULTIVAR; ENTHALPY; GELATINIZATION; INDIA; INFRARED SPECTROSCOPY; NONHUMAN; PASTING; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; RICE; SOLUBILITY; TEMPERATURE DEPENDENCE; WATER ABSORPTION; CHEMISTRY; CLASSIFICATION; HYDROLYSIS; ISOLATION AND PURIFICATION; ORYZA; PHASE TRANSITION; SPECIES DIFFERENCE; TEMPERATURE;

AMYLOSE; HYDROLYSIS; INDIA; ORYZA; PHASE TRANSITION; SOLUBILITY; SPECIES SPECIFICITY; STARCH; TEMPERATURE; WATER;

EID: 85005777567     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2016.10.100     Document Type: Article

References (38)

1. [1] Lin, J.H., Singh, H., Chang, Y.T., Chang, Y.O., Food Chem. 126 (2011), 1108–1114.
2. [2] Wani, A.A., Singh, P., Shah, M.A., Weisz, U.S., Gul, K., Wani, I.A., Compr. Rev. Food Sci. Food Saf. 11 (2012), 417–436.
3. [3] Shah, U., Gani, A., Ashwar, B.A., Shah, A., Wani, I.A., Masoodi, F.A., Int. J. Biol. Macromol. 84 (2016), 166–173.
4. [4] Ashwar, B.A., Gani, A., Shah, A., Wani, I.A., Masoodi, F.A., Starch/Starke 67 (2015), 1–15.
5. [5] Aina, A.J., Falade, K.O., Akingbala, J.O., Titus, P., Food Bioprocess Technol. 5 (2012), 576–583.
6. [6] Zhu, L.J., Liu, Q.Q., Wilson, J.D., Gu, M.H., Shi, Y.C., Carbohydr. Polym. 86 (2011), 1751–1759.
7. [7] Sodhi, N.S., Singh, N., Food Chem. 80 (2003), 99–108.
8. [8] Ashwar, B.A., Gani, A., Shah, A., Masoodi, F.A., Starch/Starke 68 (2016), 1–10.
9. [9] Shah, A., Masoodi, F.A., Gani, A., Ashwar, B.A., Food Chem. 212 (2016), 749–758.
10. [10] Jane, J., Chen, Y.Y., Lee, L.F., Cereal Chem. 76 (1999), 629–637.
11. [11] Kaur, S., Panesar, P.S., Bera, M.B., Kumari, S., Int. J. Food Prop. 17 (2014), 1055–1066.
12. [12] Ashwar, B.A., Gani, A., Wani, I.A., Shah, A., Masoodi, F.A., Saxena, D.C., Food Hydrocoll. 56 (2016), 108–117.
13. [13] AOAC Official methods of analysis; Association of Official Analytical Chem., Airlington. (1990).
14. [14] Williams, P.C., Kuzina, F.D., Hlynka, I., Cereal Chem. 47 (1970), 411–420.
15. [15] AACC, Approved Methods of the AACC International, Methods 44-17, 76-13, 08-16, 32-40 and 35-05. 10th ed., 2000, The Association AACC, St. Paul, MN.
16. [16] Cruz, D.N., Khush, G.S., Rice grain quality evaluation procedures. Singh, R.K., Singh, U.S., Khush, G.S., (eds.) Aromatic Rices, 2000, Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi and Calcutta, 15–28.
17. [17] Chavez-Murillo, C.E., Mendez-Montealvo, G., Wang, Y., Bello-Perez, L.A., Starch/Starke 64 (2012), 745–756.
18. [18] Bhat, F.M., Riar, C.S., Int. J. Biol. Macromol. 92 (2016), 637–644.
19. [19] Singh, N., Kaur, L., Sandhu, K.S., Kaur, J., Nishinari, K., Food Hydrocoll. 20 (2006), 532–542.
20. [20] Zuluaga, M.F., Baena, Y., Mora, C.E., PonceD'leon, L.F., Starch/Starke 59 (2007), 307–317.
21. [21] Mandala, I.G., Bayas, E., Food Hydrocoll. 18 (2004), 191–201.
22. [22] Bagley, D.D., Christianson, E.B., Starch/Starke 35 (1982), 500–503.
23. [23] Asp, N.G., Resistant starch. Proceedings from the second plenary meetings of EURESTA. Eur. J. Clin. Nutr., 46(Suppl. 2), 1992, S1.
24. [24] Hendrich, S., Food Technol. 64 (2010), 22–30.
25. [25] Liu, Q., Understanding starches and their role in food. Cui, S., (eds.) Food Carbohydrates: Chemistry, Physical Properties, and Applications, 2005, CRC Press Taylor & Francis Group, New York, 309–349.
26. [26] Chung, H.J., Liu, Q., Lee, L., Wie, D., Food Hydrocoll. 25 (2011), 968–975.
27. [27] Sandhu, K.S., Lim, S.T., Carbohydr. Polym. 71 (2008), 245–252.
28. [28] Ring, S.G., Gee, J.M., Whittam, M., Orford, P., Johnson, I.T., Food Chem. 28 (1988), 97–109.
29. [29] Lindeboom, N., Chang, P.R., Tyler, R.T., Starch/Starke 56 (2004), 89–99.
30. [30] Hoover, R., Sosulski, F., Starch 37 (1985), 181–191.
31. [31] Snow, P., O'Dea, K., Am. J. Clin. Nutr. 34 (1981), 2721–2727.
32. [32] Sang, Y., Bean, S., Seib, P.A., Pedersen, J., Shi, Y., J. Agric. Food Chem. 56 (2008), 6680–6685.
33. [33] Asante, M.D., Offei, S.K., Gracen, V., Adu-Dapaah, H., Danquah, E.Y., Bryant, R., McClung, A.M., Starch/Starke 65 (2013), 1022–1028.
34. [34] Gani, A., Jan, A., Shah, A., Masoodi, F.A., Int. J. Biol. Macromol. 87 (2016), 514–521.
35. [35] Bao, J.S., Xiao, P., Hiratsuka, M., Sun, M., Umemoto, T., Starch/Starke 61 (2009), 431–437.
36. [36] Yamin, F.F., Lee, M., Pollak, L.M., White, P.J., Cereal Chem. 76 (1999), 175–181.
37. [37] Nikonenko, N.A., Buslov, D.K., Sushko, N.I., Zhbankov, R.G., Balıkesir Universitesi Fen Bilimleri Enstitusu Dergisi 4 (2002), 13–16.
38. [38] Peng, H.L., Xiong, H., Wang, S.Q., Li, J.H., Chen, L.X., Zhao, Q., Eur. Food Res. Technol. 232 (2011), 693–702.