Starch Content in Four Different Rice Varieties from Visakhapatnam District, Andhra Pradesh, India

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Published: 2024-11-15

Page: 656-661


Ch. Prasanthi *

Department of Microbiology, St. Ann’s Degree College for Women, Malkapuram, Visakhapatnam, Andhra Pradesh, India.

Sr. Prema Kumari

Department of Botany, St. Ann’s Degree College for Women, Malkapuram, Visakhapatnam, Andhra Pradesh, India.

S. Meera Jasmine

Department of Microbiology, St. Ann’s Degree College for Women, Malkapuram, Visakhapatnam, Andhra Pradesh, India.

SP. Mani Deepika

Department of Microbiology, St. Ann’s Degree College for Women, Malkapuram, Visakhapatnam, Andhra Pradesh, India.

D. Rhema

Department of Microbiology, St. Ann’s Degree College for Women, Malkapuram, Visakhapatnam, Andhra Pradesh, India.

Ch. Teja

Department of Microbiology, St. Ann’s Degree College for Women, Malkapuram, Visakhapatnam, Andhra Pradesh, India.

B. Radhika

Department of Microbiology, St. Ann’s Degree College for Women, Malkapuram, Visakhapatnam, Andhra Pradesh, India.

A. Sravani

Department of Microbiology, St. Ann’s Degree College for Women, Malkapuram, Visakhapatnam, Andhra Pradesh, India.

*Author to whom correspondence should be addressed.


Abstract

Starch is a complex carbohydrate, major source of crops plants. Starch is an essential energy source for human. Nowadays, starch is also commonly used in non-food industrial sectors for a variety of purposes. The present study was focus on the difference in the starch content in four different Rice starch.  We used the fine powdered material of rice for the extraction purpose. The concentration of starch ranges from ration rice< Brown rice< Polished rice< Basmati Rice. The starch granule structure is also different in all the four different rice samples. The extracted starch powder also supported growth of amylase producing bacteria. Starch material was boiled to know their gelatinization and paste properties where we noticed difference. This review summarizes the difference in granular structure of four different rice starch’s, gel formation and paste properties.

Keywords: Rice, starch, starch granules, ration rice, basmati rice, brown rice and polished rice


How to Cite

Prasanthi, C., Kumari, S. P., Jasmine, S. M., Deepika, S. M., Rhema, D., Teja, C., Radhika, B., & Sravani, A. (2024). Starch Content in Four Different Rice Varieties from Visakhapatnam District, Andhra Pradesh, India. Asian Journal of Advances in Research, 7(1), 656–661. Retrieved from https://jasianresearch.com/index.php/AJOAIR/article/view/492

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