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Changes of starch during microwave treatment of rice

Author

Listed:
  • J. Pinkrová

    (Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic)

  • B. Hubáčková

    (Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic)

  • P. Kadlec

    (Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic)

  • J. Příhoda

    (Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic)

  • Z. Bubník

    (Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic)

Abstract

The properties of rice after microwave irradiation were evaluated by means of amylograph and enzymic determination of the total and the damaged starch. The content of the total starch was not affected by the immediate energy output used for irradiation but that of the damaged starch increased with microwave energy absorbed and the temperature of treatment, mainly at the moisture of 30% and the temperature of 100°C. The results of damaged starch determination are in accordance with the amylographic readings of changes at maximum viscosity. Amylographic characteristics suggest minimal changes resulting in MW treatment of rice at moisture below 23%.

Suggested Citation

  • J. Pinkrová & B. Hubáčková & P. Kadlec & J. Příhoda & Z. Bubník, 2003. "Changes of starch during microwave treatment of rice," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 21(5), pages 176-184.
    • Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:5:id:3496-cjfs
    DOI: 10.17221/3496-CJFS
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    Keywords

    rice; starch; amylograph; microwave;
    All these keywords.

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