Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Elevated Steeping Temperature on the Starch Properties of Stored Milled Rice

Lee, Young-Tack;Kim, Sang-Sook

  • Published : 20040600
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Abstract

Physicochemical properties of rice starch isolated from 3-year-stored milled lice after steeping at $40-60^{\circ}C$ for 2 hr were investigated. Lightness of rice starch was slightly increased by steeping, while yellowness and redness decreased. Average granule size of starch isolated from stored rice was increased by steeping treatment. Increasing steeping temperature increased both swelling power and solubility to a less extent at temperature of$>70^{\circ}C$. Differential Scanning Calorimetry results suggested partial annealing effect on stored rice starch by steeping at $60^{\circ}C$. Pasting properties by a Rapid Visco Analyzer indicated starches from steeped rice samples at $40\;and\;50^{\circ}C$ gave slightly reduced peak, trough, final, and setback viscosities, while those from steeped rice at $60^{\circ}C$ exhibited reduced breakdown, resulting in higher final and setback viscosities after cooling.

Keywords

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