Simplified Determination of Amylose in Milled Rice
C. M. Sowbhagya, K. R. Bhattacharya
Starch - Stärke
Abstract
Abstract Previous defatting is essential for correct determination of amylose content in rice by colorimetric iodine method. Since no simplified method of defatting of flour is satisfactory, a simple method involving defatting in liquid phase has been developed. The flour is dispersed in diluted alkali, and the dispersion is shaken successively with petroleum ether and carbon tetrachloride. The aqueous solution is pipetted from top for colour development. The method gives results essentially identical to that given by defatted flour. The colour is developed and read at about pH 7.5 and at 630 nm.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
defatting method involves dispersion in diluted alkali and shaking with petroleum ether and carbon tetrachloride
“The flour is dispersed in diluted alkali, and the dispersion is shaken successively with petroleum ether and carbon tetrachloride.”
color development occurs at pH 7.5 and 630 nm
“The colour is developed and read at about pH 7.5 and at 630 nm.”