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.
The five samples were dried by heating them at 45ºC during 3.5h, then increasing the temperature to 50ºC during 11h and lowering it back to 45ºC during 2.5h. The heating process was done using the Electrolux air-o-steam Touchline in the convection mode with the vent completely open.After this procedure, the starch obtained was spoiled probably because of the long time exposure at 40-50ºC in the presence of air. Therefore, the following experiments will be carried out using a vacuum oven and doubling the rice and water amount to increase the quantity of starch extracted.
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.
The five samples were dried by heating them at 45ºC during 3.5h, then increasing the temperature to 50ºC during 11h and lowering it back to 45ºC during 2.5h. The heating process was done using the Electrolux air-o-steam Touchline in the convection mode with the vent completely open.After this procedure, the starch obtained was spoiled probably because of the long time exposure at 40-50ºC in the presence of air. Therefore, the following experiments will be carried out using a vacuum oven and doubling the rice and water amount to increase the quantity of starch extracted.