CHARACTERISTICS OF STARCH FROM RICE BEAN (VIGNA UMBELLATA L.) SEEDS – A SHORT REPORT
 
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Pol. J. Food Nutr. Sci. 2009;59(1):25–27
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ABSTRACT
Starch was extracted from rice bean (Vigna umbellata L.) using 0.5% (w/v) NaOH solution for 24 h at 60oC. The separated starch was characterised for the content of moisture, ash, nitrogen, lipids, amylose, starch damage, enzymatic (α-amylase) and acid (2.2 mol/L HCl) hydrolysis, swelling factor, amylose leaching, water and fat absorption, and gelatinization temperature. The gross chemical composition of rice bean starch did not differ significantly from other edible legumes, for example, amylose content was 32.8%. The rice bean starch was found to absorb 83.2% of water, 77.6% fat and exhibit a gelatinization temperature of 66±2oC.
ISSN:1230-0322