Abstract
In this paper four rice samples and purified starch thereof characterized by different genetic background, amylose content, and gelatinization behavior were considered. They were examined with respect to chemical composition and pasting properties. To explain differences observed in the Rapid Visco Analyzer (RVA) curves, Fourier transform infrared spectroscopy (FTIR) was also used to characterize the rice and starch samples. Double two‐dimensional correlation analysis (D2DCORR), a powerful chemometric tool not commonly used in food analysis, was applied to FTIR spectra to support the interpretation of FTIR results. Finally, a study by FTIR spectroscopy was performed to characterize the lipid components extracted from some rice and starch samples. Rice samples showed different pasting properties owing to genetic characteristics, although these differences were mostly evident in the samples of starch thereof. However, the most interesting differences among samples were evidenced in the lipid component related to lipid–carbohydrate interactions, as resulted from the FTIR spectra and D2DCORR analysis.
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