Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes .

ITURRIAGA L., LÓPEZ B., AÑON

FOOD RESEARCH INTERNATIONAL

Elsevier

Lugar: Torinto, Ontario; Año: 2006 vol. 39 p. 660 - 666

0963-9969

Abstract The content of soluble amylose (SAM) in starches from seven novel argentine genotypes was measured. Viscolelastic properties (G0max,G0max, G0, G0, tg h y g*) in systems with different starch concentrations (5%, 10%, 15% and 20% w/w) were evaluated by dynamic rheometry. Elasticity dependence upon concentration followed the power law and increased with amylose content. The SAM content explained the differences in elasticity between genotypes of similar total amylose (TAM) content. It was found that a minimum TAM and SAM should be required in order to reduce stickiness in cooked grains.0, G0, tg h y g*) in systems with different starch concentrations (5%, 10%, 15% and 20% w/w) were evaluated by dynamic rheometry. Elasticity dependence upon concentration followed the power law and increased with amylose content. The SAM content explained the differences in elasticity between genotypes of similar total amylose (TAM) content. It was found that a minimum TAM and SAM should be required in order to reduce stickiness in cooked grains. 2006 Elsevier Ltd. All rights reserved.2006 Elsevier Ltd. All rights reserved. Keywords: Rice; Starch; Amylose; Rheology; StickinessRice; Starch; Amylose; Rheology; Stickiness