ABSTRACT
The modification of the starches extracted from rice beans both with and without hydrothermal treatment was evaluated via scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FT-IR) and Raman spectroscopy. SEM indicated that the starch granules of rice beans exhibit wide variation in granule shape, showing the greatest size and modification of the surface when extracted with ethanol. It was found that the extraction solvent had no significant effect on the onset (To) and peak (Tp) temperatures of the starch, whereas hydrothermal treatment of rice beans decreased the To, Tp and ΔH of the starch. The modification of FT-IR spectra showed that hydrothermal treatment of rice beans and the solvent used in the extraction of starch affected starch crystallinity, mainly when ethanol was used. Raman spectroscopy revealed that the smaller changes in the starch bonds were due to the solvent used for starch extraction but that hydrothermal treatment disturbed all bonds in the starch.
