CHARACTERISTICS OF STARCH FROM RICE BEAN (VIGNA UMBELLATA L.) SEEDS – A SHORT REPORT

Starch was extracted from rice bean (Vigna umbellata L.) using 0.5% (w/v) NaOH solution for 24 h at 60^oC. 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±2^oC.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.