Standard maize starch was hydrothermally treated by Instantaneous Controlled Pressure Drop (DIC) process at three pressure levels (1, 2 and 3 bar) corresponding to the temperatures of 100, 122 and 135 °C (at 13–27% moisture), respectively. The structural effects of various hydrothermal conditions were examined with differential scanning calorimetry (DSC) and wide-angle X-ray diffraction. In ord...

The present research aims to study the association and allelic diversity of linked microsatellite markers to grain quality QTLs of 84 exotic rice genotypes. To this end, 9 microsatellite markers (RM540, RM539, RM587, RM527, RM216, RM467, RM3188, RM246, RM5461) were used in which a total of 61 alleles were identified with a mean of 6 alleles per locus. The polymorphism information content (PIC) ...

ABSTRACT: A combined gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro extraction (SPME) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. The proposed combination provided a powerful system for easy and rapid screening of a...

Calcium–fortified rice is normal rice fortified with calcium and processed by consecutive steps, i.e. infusion or soaking of the rice grain in a calcium salt solution, draining and drying. Heating during infusion causes pregelatinization of rice starch resulting in a change in the pasting properties of Ca-fortified rice. Pasting properties determine the cooking quality of rice. The purpose of t...

The aim of this research is to contribute a better understanding the destructuration three native starches and wheat flour in mixtures water choline chloride. Model systems have thus been defined allow approach hydrothermic transformations related interactions between chloride starch. We observed that has an impact on gelatinization starch which corresponds stabilizing salts phenomenon. depolym...

Using a wide range of techniques, including differential scanning calorimetry, X-ray diffraction, Rapid Visco Analyser and Fourier Transform Infera Red Spectroscopy, some physicochemical properties of the starch fraction of six Iranian rice cultivars (Tarom, Tarome Hashemi, Neda, Ramezani, Fajr and Kamfirouzi) [1]were studied and compared. DSC data showed that starch granules of different rice ...