Abstract
Basmati and irri broken rice kernels were subjected to alkaline isolation of starch and acetylated with 4% (w/w) acetic anhydride. The degree of substitution, granular structure, textural, pasting, thermal and physicochemical properties were evaluated. The degree of acetylation of basmati rice starch was higher than irri starch. Acetylation was found to improve paste clarity. Dumpling wrappers were prepared by substitution of wheat flour with 5% starch acetates. Insertion of acetyl moieties in the starch chains significantly increased the elasticity of fresh raw dumpling wrappers. Fried starch acetates and basmati starch substituted wrappers were crispier. Oil pickup significantly reduced in fried acetylated dumplings wraps. No significance difference was observed between the odor, appearance and taste of dumpling wrappers prepared exclusively with wheat flour and those substituted with native and acetylated rice starches. The sensory panelists gave higher scores to dumpling wrappers incorporated with starch acetates in terms of crispiness and overall acceptability.
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