Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice
Date Issued
Date Online
Language
Type
Review Status
Usage Rights
Metadata
Full item pageCitation
Perez, C. M.; Juliano, B. O.; Pascual, C. G. and Novenario, V. G. 2006. Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice. Starch Stärke, Volume 39 no. 11 p. 386-390
Permanent link to cite or share this item
External link to download this item
Abstract/Description
Washing and cooking of waxy and nonwaxy milled rice and rice flour resulted in extraction of lipids, and carbohydrates, principally starch and nonstarch polysaccharides. Lipids, nonstarch polysaccharides and amylose contributed to hardening of waxy rice (IR 29) starch gel consistency in H2O. Lipids extracted were mainly nonstarch lipids, principally free fatty acids. Nonstarch polysaccharides extracted in cold water were rich in glucose, galactose and arabinose, but those extracted in hot water were mainly glucans. Hot water extractable starch was more in waxy than in nonwaxy rice but complexed less with IR 29 amylopectin.