Functional and physico-chemical properties of flours and starches of African rice cultivars
Functional, physico-chemical properties and FTIR analysis of flours and starches of two African rice cultivars (Transgressive Segregants TGS 3 and TGS 25) were investigated. The TGS 3 showed higher 1000 kernel grain weight (29.55 g), dockage (1.00 g), immature grain (1.97 g), thickness (2.10 mm), ch...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2014
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/116520 |
| _version_ | 1855537494129377280 |
|---|---|
| author | Falade, K.O. Semon, M. Fadairo, O.S. Oladunjoye, A.O. Orou, K.K. |
| author_browse | Fadairo, O.S. Falade, K.O. Oladunjoye, A.O. Orou, K.K. Semon, M. |
| author_facet | Falade, K.O. Semon, M. Fadairo, O.S. Oladunjoye, A.O. Orou, K.K. |
| author_sort | Falade, K.O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Functional, physico-chemical properties and FTIR analysis of flours and starches of two African rice cultivars (Transgressive Segregants TGS 3 and TGS 25) were investigated. The TGS 3 showed higher 1000 kernel grain weight (29.55 g), dockage (1.00 g), immature grain (1.97 g), thickness (2.10 mm), chalkiness (11.17%) and damaged grain (0.70%). However, the TGS 25 showed higher head rice yield (51.11%), milling degree (9.60%), length (6.88 mm) and elongation ratio (3.64). Also, the TGS 25 showed higher alkaline spread value (6.67), amylose content (30.81%), uncooked (7.15 mm) and cooked (10.17 mm) rice length. The WAC (2.77 g/mL) and OAC (1.08 g/mL) of TGS 25 flours were higher than TGS 3. The L value of TGS 25 flour (92.13) and starch (97.88) were higher than those of TGS 3. The TGS 3 flour and starch showed higher peak, breakdown and peak times of 4308 and 3531 cP, 2200 and 1947 cP, 5.43 and 4.60 min, respectively. The TGS 25 (85.67 ° C) starch showed significantly higher boiling point than the TGS 3 (81.33 ° C). Pasting temperatures of TGS 3 and TGS 25 starches were 78.65 and 78.75 °C, respectively. Cyclodextrin (A and B) and L (−) glucose were detected in the starch and flour of TGS 25 but were present in TGS 3 starch but absent in its flour. |
| format | Journal Article |
| id | CGSpace116520 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2014 |
| publishDateRange | 2014 |
| publishDateSort | 2014 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1165202023-12-27T19:57:14Z Functional and physico-chemical properties of flours and starches of African rice cultivars Falade, K.O. Semon, M. Fadairo, O.S. Oladunjoye, A.O. Orou, K.K. colour varieties Functional, physico-chemical properties and FTIR analysis of flours and starches of two African rice cultivars (Transgressive Segregants TGS 3 and TGS 25) were investigated. The TGS 3 showed higher 1000 kernel grain weight (29.55 g), dockage (1.00 g), immature grain (1.97 g), thickness (2.10 mm), chalkiness (11.17%) and damaged grain (0.70%). However, the TGS 25 showed higher head rice yield (51.11%), milling degree (9.60%), length (6.88 mm) and elongation ratio (3.64). Also, the TGS 25 showed higher alkaline spread value (6.67), amylose content (30.81%), uncooked (7.15 mm) and cooked (10.17 mm) rice length. The WAC (2.77 g/mL) and OAC (1.08 g/mL) of TGS 25 flours were higher than TGS 3. The L value of TGS 25 flour (92.13) and starch (97.88) were higher than those of TGS 3. The TGS 3 flour and starch showed higher peak, breakdown and peak times of 4308 and 3531 cP, 2200 and 1947 cP, 5.43 and 4.60 min, respectively. The TGS 25 (85.67 ° C) starch showed significantly higher boiling point than the TGS 3 (81.33 ° C). Pasting temperatures of TGS 3 and TGS 25 starches were 78.65 and 78.75 °C, respectively. Cyclodextrin (A and B) and L (−) glucose were detected in the starch and flour of TGS 25 but were present in TGS 3 starch but absent in its flour. 2014-08 2021-12-06T12:34:01Z 2021-12-06T12:34:01Z Journal Article https://hdl.handle.net/10568/116520 en Limited Access Elsevier Falade, K. O. Semon, M. Fadairo, O. S. Oladunjoye, A. O. Orou, K. K.Functional and physico-chemical properties of flours and starches of African rice cultivars. Food Hydrocolloids. 2013, Volume 39: 41-50. |
| spellingShingle | colour varieties Falade, K.O. Semon, M. Fadairo, O.S. Oladunjoye, A.O. Orou, K.K. Functional and physico-chemical properties of flours and starches of African rice cultivars |
| title | Functional and physico-chemical properties of flours and starches of African rice cultivars |
| title_full | Functional and physico-chemical properties of flours and starches of African rice cultivars |
| title_fullStr | Functional and physico-chemical properties of flours and starches of African rice cultivars |
| title_full_unstemmed | Functional and physico-chemical properties of flours and starches of African rice cultivars |
| title_short | Functional and physico-chemical properties of flours and starches of African rice cultivars |
| title_sort | functional and physico chemical properties of flours and starches of african rice cultivars |
| topic | colour varieties |
| url | https://hdl.handle.net/10568/116520 |
| work_keys_str_mv | AT faladeko functionalandphysicochemicalpropertiesoffloursandstarchesofafricanricecultivars AT semonm functionalandphysicochemicalpropertiesoffloursandstarchesofafricanricecultivars AT fadairoos functionalandphysicochemicalpropertiesoffloursandstarchesofafricanricecultivars AT oladunjoyeao functionalandphysicochemicalpropertiesoffloursandstarchesofafricanricecultivars AT oroukk functionalandphysicochemicalpropertiesoffloursandstarchesofafricanricecultivars |