Characterization and property analysis of starch from broken parboiled rice

Rice (Oryza sativa L.) is the primary food consumed by half of the world’s population and it provides 40-60 per cent of energy in daily diet. Production and consumption is anticipated to grow steadily every year. Rice is the rich source of starch, a polysaccharide consisting of amylose and amylopectin. Broken rice is the by-product and a key indicator of rice quality. Nearly 14 per cent of rice is broken while milling and during threshing process. The present study was carried out, to compare the properties and utilization of broken rice with whole rice. Alkaline extraction process is the best extraction method to isolate starch from broken rice that yields upto 70% of total starch with fewer residues. The characterisation of extracted starch from broken parboiled rice was investigated by Fourier-Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), Thermo Gravimetric Analysis (TGA), Field Emission Scanning Electron Microscopy (FESEM). The quality of starch from broken rice estimated through physical, thermal and physiological properties show a similar property as like starch extracted from rice. It is the colourless and odourless compound which doesn’t affect the colour and flavour of the product to be added that can be easily used in food industries at low cost.  This study paves a way to utilize broken rice, a food industrial by-product and agro residue in an effective manner. Key words: broken rice starch, property analysis, industrial by-product, agro residue, characterization, alkaline extractio