Starch becomes
soluble in water when heated, the granules swell and burst, the
semi- crystalline structure is
lost and the smaller amylase molecules start leaching out of the granules forming a network that holds water and increasing the mixtures
viscosity (Bemltler and Whistle 2006).
This process is called
starch gelatinization Oxford et al
(1987) . During cooking the starch becomes a paste and increases further
in viscosity on cooling or prolonged
storage of the paste, the semi –
crystalline structure partially recovers
and the starch thickens expelling water . This is caused by
regtrogradation of the amylase
which in the
process that the responsible for the
hardening of bread or staling and for
the water layer on top of a starch gel.
Http//enwikipedia.org/wiki/rice
Brudevold et al
(1985), noted that cooked starch produced higher
salivary maltose concentration
than raw starch while raw starch, had
no dematerializing power of
cooked starch was related to it
rapid hydrolysis. According to it,
Thomson and Wills (1976), heating
dry wheat starch alters its
molecular structure so that it can be readily metabolized by streptococcus
mutans one of the oral
micro-organism that participate in the dental caries process.
Some further
views on cooked starch were given by
firestone et al, (1982) whose time controlled administration of
carbohydrate diets to laboratory
rat indicate that cooked wheat starch
was cariogenic but less so than sucrose
The effect of
nice varieties on starch quality. The
agronomics classification of rice into
glutinous and non-glutinous or translucent
rice includes qualitative
characteristic of the endosperm the glutinous
rice type is by far the most important, accounting
for about 90-100% of the total
in different countries (http://eniwikipedia.org./wiki/.Rice).
The
non-glutinous types is not sticky
when cooked while the glutin and type
have a soft endo sperm that is composed
of dextrin instead of starch, when
cooked they becomes sticky but are more preferred by
some people due to softness after cooking (http://eniwikipedia.org./wiki/.Rice)
varieties of rice are classified according to cooking properties on the basis of gelatinization temperature. Juliano and Beditel (1985)
rice composition differs according to verities and processing method used. I pomeranz
(19920
Amylase
consist of linearly linked glucose
molecules and is relatively resistant to digestion, hence the train resistant starch” this means that
role varieties with a
greater proportion of starch in
the form of amylase tend to have a lower glycemic index. Therefore
rice varieties with amylase content of more then 25%
absorb more water and have a
fluffy texture after cooking (Feriad Becker
2003).
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