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http://dx.doi.org/10.3746/jkfn.2005.34.1.087

Gelatinization Properties of Waxy Black Rice Starch  

Choi, Gyeong-Cheol (전라남도보건환경연구원 식품약품분석과)
Na, Hwan-Sik (전라남도보건환경연구원 식품약품분석과)
Oh, Geum-Soon (식품의약품안전청 잔류농약과)
Kim, Sung-Kon (단국대학교 식품영양학과)
Kim, Kwan (전남대학교 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.1, 2005 , pp. 87-92 More about this Journal
Abstract
This study was investigated to examine gelatinization properties of waxy black rice starches. X-ray diffraction patterns in raw starches showed traditional A type of cereals. The crystalline regions of both black rice and Shinsunchalbyeo starches disappeared when temperature increased to $65^{\circ}C$ where the crystalline regions of two starches changed to amorphous ones. Scanning Electron Microscope showed that granule type of Shinsunchalbyeo starch was more collapsed compared to that of black rice starch heated at 6$0^{\circ}C$. Gelatinization in both samples completed when samples were heated at 63$^{\circ}C$. The results by Differential Scanning Calorimetry (DSC) revealed that gelatinization patterns were similar in both samples. In Rapid Visco Analyzer examination, there was no difference in peak viscosity, breakdown, final viscosity and setback between Shinsunchalbyeo and waxy black rice starches.
Keywords
waxy black rice; SEM; X -ray; DSC; RVA;
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