Study of Starch Content and a Variety of Physical Characteristics of Rice (Oryza Sativa L.)

Authors

Razhan S. Othman, Department of Medical laboratory technique, Erbil Polytechnic University, Shaqlawa, Kurdistan Region-Iraq
Karzan A. Oma, Department of Chemistry, Faculty of Science and Health, Koya University, Daniel Mitterrand Boulevard, Koya KOY45 AB64, Koya, Kurdistan Region-Iraq

How to Cite This Article

Othman, Razhan S. and Oma, Karzan A. (2018) "Study of Starch Content and a Variety of Physical Characteristics of Rice (Oryza Sativa L.)," Polytechnic Journal: Vol. 8: Iss. 2, Article 23.
DOI: https://doi.org/10.25156/ptj.2017.7.3.38

Document Type

Original Article

Abstract

Rice becomes one of the main nutritional foods widely consumed by people in the worldwide. The physical characteristics of rice are fundamental in designing appropriate equipment for process operations such as designing storage structures, handling, sorting, transporting in food processing industry based on their physical properties. Also, Starch is one of the major components of rice and, the quality of rice depends on the physical properties and starch contain up to a great extent. Therefore, in this research, the Physical characteristics and starch contain some rice (Oryza sativa L.) Samples have been studied. The starch content of rice samples was observed in the range of 81.23- 88.85%. The physical properties such as length, width, thickness, equivalent diameter, surface area, sphericity, aspect ratio, volume, bulk density, true density, porosity, and thousand kernelweights were studied for five different rice samples. There were significant differences in their physical characteristics among the examined rice samples. Therefore, these data could be very useful for resolving some problems associated with the design, development, and analysis of the behavior of products during post-harvest processing.

Publication Date

6-1-2018

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