Studies on starch gelatinisation pattern in rice (Oryza sativa L.)

Abstract

The structure, size and shape of fractionated starch granules of rice (Oryza sativa L.) variety 'Pusa Basmati' were studied before and after cooking. Starch granules sizes have been categorized as small (2.0-5.5 mu m), medium (5.6-8.5 mu m) and large ( 8.6 mu m). Cooking was done for 10, 20, 30 and 40 min. At 10 min cooking, starch grains started swelling and maximum swelling was at 20 min cooking. At 30 min cooking, large granules disintegrated totally followed by medium and small granules and started forming clumps. At the end of 40 min cooking, complete gelatinization occurred. The percent expansion of small, medium and large starch granules was 77, 135.29 and 152.53, respectively.