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This is a Quantitative Study study.

September 30, 2025

Phyisco-Chemical and Structural Characterization of Starch Extracted from Red and White Rice obtained from North-West Himalayas

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Red rice starch showed a higher extraction yield of 65%, compared to 58% for white rice, suggesting better suitability for health-focused products.
XRD analysis indicated crystallinity degrees of 19° for red rice and 20° for white rice, revealing differences in structural properties.
The study utilized alkaline steeping for starch extraction, confirming its effectiveness in maximizing yield and quality.
Identified differences in amylose content—25.71% in red rice and 17.23% in white rice—may influence their functional properties in food production.

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Extraction reveals distinct starch characteristics in red rice and white rice, highlighting potential benefits for food applications.

Choudhary et al. (2025) studied this question.

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