Publication Details (including relevant citation information):
- Karzan. Omar, Botan M. Salih, Nahla Y. Abdulla, Basi H. Hussin, Shiraz M. Rassul. Evaluation of Starch and Sugar content of different Rice samples and Study their physical Properties. INDIAN JOURNAL OF NATURALSCIENCES. V. 6, Issue 36; 29 Jun 2016; Page No. 11084-11093.
Rice is one of the main dietary foods widely consumed by Kurdish people in the Kurdistan Region. In this research, five different types of rice samples have been studied. The starch content of rice samples was found to be in the range of 81.23-92.73%. The high starch content of 92.73% was obtained by sample-5 and the low and standard of starch content of 81.23% was obtained by sample-1. The total sugar content of rice samples was determined by using a phenol-sulfuric acid method at different hydrolysis time under constant acid concentration (2% H2SO4) and temperature (25°C). The physical properties including length, width, thickness, equivalent diameter, surface area, sphericity, aspect ratio, volume, bulk density, true density, porosity, and thousand kernel weight was studied for rice samples. The physical properties are necessary for designing appropriate equipment for process operations such as handling, transporting, sorting, and designing storage structures in food processing industry based on their properties.