physicochemical properties of glutinous rice starches

The physicochemical characteristics of well-known varieties of glutinous rice starch in Vietnam, three 3 cultivars of waxy rice, white yam, and canna for comparison were examined.. 1.2 R

THAI NGUYEN UNIVERSITY

UNIVERSITY OF AGRICULTURAL AND FORESTRY

ROSALIE ANADE FERNANDEZ

PHYS ICOCHEMICAL PROPERTIES OF GLUTINOUS RICE STARCHES

DOCUMENTATION PAGE WITH ABSTRACT

Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Rosalie Anade Fernandez Student ID DTN 1754190021

Thesis Title Physicochemical Properties of Glutinous Rice Starch Supervisor (s) Assoc Prof Luong Huong Nga

Supervisor’s Signature Abstract:

Starch is a key ingredient in numerous culinary products It is also an essential industrial component for numerous uses Understanding the composition, molecular and granular structure, and physicochemical properties of starch aids in the processing of starch for various applications There are substantial differences in the characteristics and structures of starches derived from various sources

The physicochemical characteristics of well-known varieties of glutinous rice starch in Vietnam, three (3) cultivars of waxy rice, white yam, and canna (for comparison) were examined The research centered on the moisture content, water, and oil absorption capacity, swelling power and solubility, paste clarity, and minimal gelation concentration The water absorption capacity (WAC) of starches ranged from 68.01% to 93.82% based on the results The concentration of LGC starches varied between 3.53% and 8.20% At a higher temperature (90°C), the

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swelling capabilities of starches from waxy rice LN (17.82%), waxy rice T (21.14), waxy rice G (18.52%), waxy rice H (17.25%), white yam (24.05%), and canna (31.8%) varied significantly At 50 to 60 degrees Celsius, there were no discernible changes in the swelling power of carbohydrates The canna starch had the maximum solubility (28.43%) followed by the white yam starch (21.77%) due to its high amylose content, which is solubilized in hot water Waxy rice G starch exhibited the lowest solubility (12.3%)

The transmittance of canna starch was significantly greater than that of other starches The starch with the least paste clarity was waxy rice LN

This study illustrates the wide range of physicochemical qualities among kinds of glutinous rice starch The findings could serve as a basis for evaluating the quality of rice starch with particular features suitable for the production of specialty foods

Keywords: Physicochemical properties, Glutinous rice, Swelling power, Starch, paste clarity

A number of pages:

46 pages Date of

submission:

June 08, 2022

ACKNOWLEDGEMENT

This study was made possible by my supervisor, Associate Professor Luong

Huong Nga, for whom I extend my deepest appreciation Her continual

encouragement, direction, and advice helped me through every level of the writing process Thank you for your time, patience, and assistance with the study and beyond It was a privilege that you did not abandon me and gave me a second

chance Also, a special thank you to the family of Associate Professor Luong

Huong Nga; I was very moved by your great hospitality and generosity, even for

a brief period

Second, I thanked the Hanoi University of Science and Technology for

permitting me to perform my research To the students of Associate Professor

Luong Huong Nga; Ms Xuyen, Ms Huong, Ms Hien, and Ms Gam, that

contributed significantly to the success of my tests and research

My friends; for their assistance, moral support, love, and constant reminders to

remain hopeful, helped me through difficult times

My family acted as a motivation for me to remain resilient Thank you for always

having faith in me, providing invaluable advice, and cheering me up at difficult moments

These individuals have always helped me keep my life in perspective Graduate school may be a roller coaster, but having wonderful friends through the ups and downs made it an experience to appreciate

I am grateful for so many things, but my deepest thanks throughout this journey go

to the Almighty God for guidance, strength, and good health despite the epidemic

I'm grateful for the information, insight, and wisdom that enabled me to complete my research, as well as the perseverance to keep continuing

To God be the glory

Rosalie Anade Fernandez

CHAPTER III METHODOLOGY 15

3.1 Materials and Instruments 15

3.2 Methodology 15

3.2.1 Research design 15

3.2.2 Content of Starch’s moisture 16

3.2.3 Water absorption capacity and oil absorption capacity 16

3.2.4 Swelling power and solubility 16

4.2 Water absorption capacity and oil absorption capacity 20

4.3 Least Gelation Concentration (LGC) 21

34 APPENDICES 3

35 APPENDICES 4 36

LIST OF FIGURES

Figure 1 Representation of rice 5

Figure 2 Rice Cultivations in Vietnam (2010) 8

Figure 3 Rice Kernels 9

Figure 4 Amylose and amylopectin structures in starch

12Figure 5 Amylopectin and amylose are structural and constituent components of starch granules 13

Figure 4 1.Effects of temperature on the swelling power of starches 23

Figure 4 2 Effect of temperature on the solubility of starches in the water 24Figure 4 3 Effects of storage time on the clarity of starch pastes at room temperature 25

LIST OF ABBREVIATIONS

℃- Degrees Celsius

WAC- Water Absorption Capacity

OAC- Oil Absorption Capacity

LGC- Least Gelation Concentration

g- Gram rpm- Revolution per

CHAPTER I INTRODUCTION

1.1 Rationale

Rice (Oryza sativa L.) is also known as the most important food in Asia (Juliano et al., 2002), rice is one of the world's most significant cereal crops But from standpoint of quality, it is the least studied among the cereal grains of commerce (Juliano et al., 2002) According to Bao (2019), starch is the most abundant biomolecule in rice grain, comprising 72% to 82% of the dry weight of brown rice grain and roughly 90% of milled rice grain Different cultures have different preferences based on the type of starch in rice grains Based on Amomsin (2003), the rice with intermediate amylose content is the most popular, followed by those with low and high amylose content, and finally waxy rice

Lian et al (2014) also stated that glutinous rice, also known as waxy or sweet rice, is characterized by a lack of amylose According to Ma & Sun (2009) that due to its indigestibility, sticky rice is not employed in primary dishes, resulting in a reduced economic worth Glutenous rice starch is also hypoallergenic On the other hand, Mahmoud et al., (2000) stated that the disadvantages of sticky rice starch limit its use Glutinous starch granules are typically intractable in cold water and must be heated to dissolve Moreover, after chilling and storage, gelatinized glutinous rice starch molecules rapidly lose their viscosity and thickening power, generating opaque and rigid gels

Based on Alcazar- alay & Meireles (2015), due to the adaptability, low cost, and ease of use of various starches when their physicochemical properties are altered, starchy vegetal biomass is an essential alternative material in a variety of

applications as a result of current trends toward technologies and processes that increase the use of residues

On glutinous rice starch or waxy rice starch and its quality, particularly the knowledge of amyloplast and physicochemical properties of starch, there are research As study materials, glutinous rice starches from three (3) distinct cultivars, canna starch, and white yam starch were chosen The results will not only advance the study of glutinous rice starch and its physicochemical features, but they will also serve as an important reference in the field

1.2 Research objectives

To completely understand the physicochemical properties of glutinous rice starch, the purpose of this study is to compare the physicochemical properties of three (3) different cultivars of glutinous rice starch to those of canna starch and white yam starch

1.3 Research questions

This investigation seeks to answer the following questions:

1 Do the water and oil absorption of three (3) different cultivars of waxy rice starches (glutinous rice starch) different from canna starch and white yam starch?

2 Is there any difference(s) in swelling power and solubility of three (3) different varieties of waxy rice starches (glutinous rice starch) in comparison to canna starch and white yam starch regarding the use of different temperatures ranging 50°C, 60°C, 70°C, 80°C, and 90°C?

3 Does the pasting clarity of three (3) cultivars of waxy rice starches (glutinous rice starch) different from each other and in comparison, to canna starch and white yam starch?

4 What are the differences between the gelation properties of the three (3) cultivars of waxy rice starches (glutinous rice starch) in comparison to the gelation properties of canna and white yam starch?

1.4 Research hypothesis

Alternative Hypothesis:

- There will be a difference regarding the water and oil absorption of three (3) cultivars of way rice starches, as well as the canna and white yam starch due to their property difference

- The temperatures of 50°C, 60°C, 70°C, 80°C, and 90°C will have different impacts on the swelling power and the solubility of three (3) varieties of waxy rice starch in relation to those of canna and white yam starches - With regards to the different properties of the three (3) cultivars of waxy

rice starch, canna, and white yam starch, the pasting clarity of each material used will be different from each other

- The difference(s) between the gelation properties of the three (3) cultivars of waxy rice starches (glutinous rice starch) in comparison to the gelation properties of canna and white yam starch will be in the percentage (%) of concentration

Null Hypothesis:

- There is no difference regarding the water and oil absorption of three (3) varieties of waxy rice starches, as well as the canna and white yam starch - The swelling power and solubility of three (3) varieties of waxy rice starch

and in comparison, to canna and white yam starch have no differences from each other as well in the different temperatures of 50°C, 60°C, 70°C, 80°C, and 90°C

- The pasting clarity of each material used such as the three (3) cultivars of waxy rice starch, canna, and white yam starch has no differences from each other

- There is no difference(s) between the gelation properties of the three (3) cultivars of waxy rice starches (glutinous rice starch) in comparison to the gelation properties of canna and white yam starch

CHAPTER II LITERATURE REVIEW

2.1 Rice

2.1.1 Definition

According to Britannica (2021), rice (Oryza sativa) is an edible, starchy cereal grain that originated from a grass plant (family Poaceae) Humans consume 95% of the rice harvest (Britannica, 2021); rice is a staple meal for around 50% of the global population, including almost East Asia and Southeast Asia The rice is cookable in numerous ways, such as boiling or grinding it into flour (Britannica, 2021) Pan et al (2017) stated that whole grain rice is a common food item

Figure 1 Representation of rice

(Photo retrieved from: https://www.merriam-webster.com/dictionary/rice Accessed 2 Nov 2021)

Based on Merriam Webster (2021), also cooked and consumed are the starchy seeds of an annual Southeast Asian cereal grass (Oryza sativa): the cereal grass is frequently planted in warm regions for its grains and byproducts

2.1.2 Production

According to Ricepedia (2020), Asia produces more than 640 million tons of rice per year, which is 90 percent of the global total The annual compound growth rate for global rice output between 1961 and 2010 was 2.24 percent (2.21 percent in rice-producing Asia) Greater yields, which climbed at an annual average rate of 1.74 percent compared to 0.49 percent for the harvested area, were primarily responsible for increasing rice output Rice cultivation requires the use of specific procedures

2.1.2.1 Producing Zones and Cropping Seasons in Vietnam

The Mekong River Delta and, to a lesser degree, the Red River Delta is the country's rice bowls The following examples depict the rice-harvesting regions of several producing regions The example given are An Giang, 6.17%; Ninh Binh, 1.09%; Hanoi, 0.89%; Phu Yen, 0.94%; Lao Cai, 0.52%)

Mua (or monsoon), He-Thu (or summer-autumn), and Dong-Xian are the three planting seasons for rice (or Winter-Spring) In the Mekong River Delta, the land devoted to Dong-Xuan and He-Thu crops has expanded while Mua acreage has declined substantially There are three planting seasons for rice: Mua (or monsoon), He-Thu (or summer-autumn), and Dong-Xuan (or Winter-Spring) The acreage devoted to Dong-Xuan and He-Thu crops has increased while Mua acreage has decreased dramatically, particularly in the Mekong River Delta

As a consequence of constant development and production gains over the last decade, Vietnam has become one of the world's leading rice exporters; after

assuring enough local supply Vietnam exported majority of its rice to Asian, African, and Middle Eastern markets

Figure 2 Rice Cultivations in Vietnam (2010)

Source: USDA Foreign Agricultural Service

2.1.3 Structures and composition of Kernel

A grown rice kernel or grain contains multiple parts The outside defensive structures are the hulls Saichuk (2005) also stated that the hulls consist of the exterior lemma and the interior palea The minute structures are known as

"glumes" and are rudimentary structures known as bracts Before grains were made, this part of the plant was called a spikelet A spikelet consists of two glumes and one or more florets by definition Rice has a single floret, as seen by the lemma, palea,

and grain Due to the absence of well-developed glumes in rice, the spikelet and floret are virtually identical (Saichuk, 2005)

Figure 3 Rice Kernels

Based on Li et al., (2019), that corn kernels can only be eaten after being boiled in water until they become mushy Some of the changes that happen to rice when it is cooked are good, but others are not When water moves from the outside of the rice to the inside, the starch grows and the rice kernels get bigger (Horigane et al., 2006) When cooked under high pressure, hard kernels become soft However, when cooked under high pressure, some or all kernels may explode, leaving fissures of different depths (Yu et al., 2017) When corn is boiled for a long time in enough water, many of the kernels become twisted and have broken edges (Ogawa et al., 2003) Rice grains have different textures because of how they were cooked (temperature and amount of water) So, scientists are getting more and more interested in how the parts of cooked rice change in their structure Verma and Srivastav (2016) say that rice's main source of carbohydrates is starch, which is made up of amylose and amylopectin The rice grain is 12% water, 75%–80% carbs, and 7% protein with a full set of amino acids Due to the high amount of lysine (about 4%) in the protein, it is easily digested (93%) and has a great

biological value (74%) and protein efficiency ratio (2.02–2.04%), (2.02 percent to 2.04 percent)

Even though growing glutinous rice is a small part of the rice industry in Vietnam, it is very important to the food and cultural security of rural areas

Vietnamese farmers grow both sticky rice and rice that doesn't stick together So, it's one of the biggest producers of glutinous rice in the Greater Mekong Subregion (GMS) Northern Asia is another name for Asia proper Sticky rice is a very important part of the culture of the Tai people, who live in the Lower Mekong River region It is also used traditionally for special occasions like religious celebrations and Vietnamese rites

2.2 Starch

2.2.1 Definition

According to Wang and Copeland (2013), humans require starch as an essential carbohydrate It is a macronutrient and a dietary carbohydrate with the highest glycemic index Hydrothermal mechanisms determine the usefulness of starch in diets (heating in the presence of water) Starch is a naturally occurring insoluble, semi-crystalline material composed of two D-glucose polymers: largely unbranched amylose and highly branched amylopectin Variation in the size, shape, and properties of starch granules is produced by changes in the amount of these two molecules and how they are arranged within the granules, both between and within species

Yongfeng and Jay-lin (2018) further stated that starch is the principal energy reserve in green plants, and it is commonly found in seeds (e.g cereal grains and pulses), tubers (e.g potato), roots (e.g cassava and sweet potato), fruits (e.g banana and squash), and stems (e.g sago) (e.g tobacco) Cereal grains, legumes, tubers, and roots are composed primarily of starch The semi-crystalline structure of starch granules at room temperature retains their granular integrity and prevents their dispersion in water

There are two types of starches: (a) those with a transient existence due to their regular metabolism, like granules deposited in green leaves during periods of high photosynthetic activity and degraded during darkness; and (b) those with an extended existence, like starches found in storage organs such as seeds, rhizomes, and tubers (Banks and Muir, 1980)

Method of preparation and complexing factors, such as starch type and concentration, amylose content and degree of polymerization, complexing ligand structure and concentration, complexation temperature and time, pH, cooling rate, stirring during cooling, and crystallization temperature, all influence the formation, arrangement, and structure at the molecular, nanometric, and microscopic levels, as well as the physicochemical properties and yield of starch inclusion c (Wongprayoon et al 2018)

Nonetheless, extensive processing can increase the value of sticky rice The fundamental component of sticky rice, starch, has various unique qualities, including a tiny granular form, absence of off-odors, and agreeable flavor also hypoallergenic is sticky rice starch (Ma & Sun, 2009) However, the limitations of

sticky rice starch limit its use Rice starch granules are often insoluble in cold water and require heating to dissolve Moreover, after cooling and storage, gelatinized glutinous rice starch molecules rapidly lose their viscosity and thickening capacity, resulting in opaque and rigid gels (Mahmoud et al., 2000a)

These constraints are regularly circumvented by starch modification (Balasubramanian et al., 2014)

2.2.2 Structure and composition

Starch is a homopolymer of -Glucopyranose units, with the chemical formula (C6H10O5) Amylose and amylopectin are two starch polymer chain types The ratio of amylose to amylopectin affects the crystallinity, granule size, chemical composition, and structure of polymers contained within starch granules Experiments have shown that the intricate structure of amylopectin is essential to the functioning of starch

Figure 4 Amylose and amylopectin structures in starch

Source: chemicalmodifications-in-starch-structure-and-reactivity

https://www.intechopen.com/books/chemical-properties-of-starch/physical-and-Granules of starch are formed of intercalated and concentric amylose and amylopectin "growth" rings Amylose is predominantly linear (1,4-linked glucose

residues), while amylopectin is tree-shaped (-1,6-linked polysaccharide chains) In unbranched -1,4 chains, the development of twin helices stabilizes helical structures The semi-crystalline structure of amylopectin granules is induced by the varied clustering of double helices

According to Egharevba, H(2019), solubility, gelatinization, retrogradation, and glass transition are physical characteristics of starch that do not need the breaking and creation of chemical bonds As a result of chemical processes, which typically entail the breaking and production of new bonds, chemical