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Changes in pasting behaviour of rice during ageing.

Sowbhagya, C. M. and Bhattacharya, K. R. (2001) Changes in pasting behaviour of rice during ageing. Journal of Cereal Science, 34 (2). 115-124, 26 ref..

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Texture and pasting behaviour of rice may change dramatically during post harvest storage, a phenomenon known as ageing. However, the duration of the period during which these properties are susceptible to change has been little studied. In this study, changes in pasting behaviour during ageing were studied in 15 rice var. from 6 quality types. Freshly harvested dry paddy samples were stored in metal containers at room temp. and subjected to Brabender viscography analysis at intervals of 3, 9, 20, 28, 36 and 51 months. Paste breakdown decreased steadily with storage time; concurrently, setback increased progressively in the heating time or temp. at which peak viscosity (P) appeared and at the min. P value at which breakdown appeared. Resistance to swelling and disintegration increased steadily with ageing. All observed changes were relatively rapid at the start of ageing, showing a gradual slow down as ageing progressed; however, pasting behaviour was still changing slowly at the end of the storage period investigated, suggesting that the ageing phenomenon in rice during storage has no definite end-point. Quality differences between rice var. studied were broadly maintained throughout storage. It is concluded that, for studies on rice pasting behaviour, viscogram parameters are best compared at a fixed P value rather than at an arbitrarily fixed slurry concn.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jul 2011 05:36
Last Modified: 19 Jul 2011 05:36
URI: http://ir.cftri.res.in/id/eprint/3330

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