Rice starch citrates and lactates: A comparative study on hot water and cold water swelling starches.

In the present study, modifications were done by varying concentration of citric and lactic acid (20 g and 40 g) to produce starch citrates (SC, SC) and lactates (LA, LA), followed by alcoholic alkaline treatment to produce cold water swelling modified starches (CWS). These modified starches were then compared to their native hot water swelling (HWS) counterparts in terms of functional properties. The CWS starches demonstrated instant viscosity even at room temperature and thus eliminate the need of heating assembly. The CWS (SC) showed the highest swelling power and water binding capacity among all samples. Morphological characteristics revealed enlargement and roughening of granules after alcoholic alkaline treatment. Absence of 1047 cm peak in FTIR spectra of CWS samples verified the loss of crystalline structure. The least percent retrogradation of 31.33% was exhibited by HWS SC. Percent increase in hardness of gels after 7 days' storage showed remarkable decline in retrogradation tendency of CWS samples. Absence of gelatinization peak and high initial viscosity of CWS samples confirmed gelatinization due to alcoholic alkaline treatment.