Comparative study on morphological, rheological and functional characteristics of extruded rice starch citrates and lactates.

Two levels of chemically modified starches (starch citrates and lactates) prepared at 20% and 40% w/v concentration was subjected to extrusion to produce pregelatinized starches (PG). Starch citrates and lactates modified at 20% and 40% level were referred as (SC20 and SC40) and (SL20 and SL40), respectively. These PG starches underwent significant structural changes during extrusion as depicted by scanning electron micrographs.

Rice starch citrates and lactates: A comparative study on hot water and cold water swelling starches.

In the present study, modifications were done by varying concentration of citric and lactic acid (20 g and 40 g) to produce starch citrates (SC, SC) and lactates (LA, LA), followed by alcoholic alkaline treatment to produce cold water swelling modified starches (CWS). These modified starches were then compared to their native hot water swelling (HWS) counterparts in terms of functional properties. The CWS starches demonstrated instant viscosity even at room temperature and thus eliminate the need of heating assembly.

Rheological characterization of cold water soluble rice (Oryza sativa) starch lactates and citrates prepared via alcoholic-alkaline method.

The present study prepared citrates and lactates from rice starch which were then given alcoholic-alkaline treatment to produce cold water soluble (CWS) starches. These chemically modified starches were then compared in terms of rheological parameters to their hot water soluble starches (without alcoholic-alkaline treatment). FTIR spectra showed characteristic peak between 1710-1727 cm which confirmed esterification of starch via citrate and lactate groups.