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R. R. Little and G. B. Hilder. Copyright 1960 by the American Association of Cereal Chemists, Inc. Rice flour from 25 varieties of milled white rice showed differences in behavior of the sediment and in alteration of starch granules, as a result of treatment with a Millon reagent containing trichloroacetic acid and mercuric acetate. When the Millon treatment was followed by fluid dehydration, the sediment was either finely divided, coarsely divided, or clumped in a solid mass. Starch granules underwent slight to extreme alteration as observed in water mounts with a phase contrast microscope. The varieties studied fell into three groups with respect to coagulation of the sediment, and two groups with respect to alteration of starch granules. The two types of behavior differed in degree among varieties, and in most instances showed relationships with grain length, palatability characteristics, and other quality factors. The coagulation behavior may be useful in singling out varieties not suitable for some food-processing operations but not readily detected by presently used screening tests. |
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