Month: August 2015

Experiments to measure starch yield (III)

100g of each type of rice was mixed with 200g of distilled water at room temperature. The slurries were vacuum packed using a Sammic Vacuum Sealer V410 and heated for 15h at 35ºC in a water bath. Together with the rice and water one magnetic stirring bar was placed inside each vacuum sealed bag to stir the samples during 3min at 1000rpm at room temperature. Then, the sealed bags were opened and sieved during 2min more. Each water-starch solution and sample of sieved rice was weighted separately. After that, the rice grains were washed with 50g of distilled water, stirred at 1000rpm during 2min and sieved.

Experiments to measure starch yield (II)

100g of each type of rice was mixed with 200g of distilled water at room temperature. The slurries were vacuum packed using a Sammic Vacuum Sealer V410 and heated for 20 h at 35 ºC in a water bath. Together with the rice and water one magnetic stirring bar was placed inside each vacuum sealed bag to stir the samples during 3min at 1000rpm at room temperature. Then, the sealed bags were opened and sieved mixing manually during 2min more. Each water-starch solution and sieved rice was weighted separately. After that the rice grains were washed two times with 80g of distilled water and mixed manually during 2min.

First Experiments to measure starch yield

We used five types of rice: arborio, carnaroli, basmati, bomba and sushi rice. 50g of each type was mixed with 100g of distilled water at room temperature. The slurries were vacuum packed using a Sammic Vacuum Sealer V410 and heated for 2.5hat 40ºC in a water bath. Then, the samples were manually mixed during 2min and sieved during 2min more. The water-starch solutions and sieved rice were weighted separately for each genotype. After that, the rice grains were washed with 10g of distilled water and mixed during 2min more. Each of this water-starch solutions was added to the  initial solutions obtained after sieving.