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Food Reviews International Volume 40, 2024 - Issue 1
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Review

Rice Starch Phase Transition and Detection During Resistant Starch Formation

Bijendra Sahooa Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
,
Ankanksha Kumaria Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
,
Shubhajit Sarkhela Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
,
Shipra Jhaa Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
,
Arunima Mukherjeea Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
,
Mahima Jainb Department of Food Science & Technology, University of Georgia, Georgia, USA
,
Anand Mohanb Department of Food Science & Technology, University of Georgia, Georgia, USACorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2174-9005
ORCID Icon &
Anupam Roya Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, IndiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2437-6718
ORCID Icon show all
Pages 158-184 | Published online: 05 Jan 2023
 
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ABSTRACT

Rice modification has been a trend for enhancing resistant starch (RS) content to improve rice quality and functionality for health and wellness. Rice grains, rice starch, or ground rice could be treated indigenously, physically, chemically, or enzymatically to develop RS. The level of RS is measured chemically in vitro and in vivo using standard techniques. But these biochemical procedures cannot provide a clear understanding of critical changes in rice grains’ physicochemical properties or structural, thermal, and pasting properties during rice processing. Therefore, established analytical techniques like X-ray diffraction analysis (XRD), thermo-gravimetric analysis (TGA), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transform infrared (FTIR) analysis and rapid visco analysis (RVA) could provide valuable details about deformation and phase transition in starch. The changes in rice-starch structure are associated with rice’s thermal, morphological, and rheological behavior and cumulatively these parameters could provide a better understanding of starch phase transition during RS formation. Hence, these analytical tools can inform improvising the functional attributes of rice in the form of RS through various treatments. This review focuses on different qualitative and quantitative methods of RS detection, thus supporting the current interest in modifying functional attributes of rice starch.

Acknowledgment

This work was supported by the Science and Engineering Research Board (SERB) under the SERB-ECR scheme (DST No. ECR/2018/002856).

Disclosure statement

No potential conflict of interest was reported by the authors.

Correction Statement

This article has been corrected with minor changes. These changes do not impact the academic content of the article.

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