Discoloration in rice: Some studies on its nature and effect on nutritive value.

Desikachar, H. S. R. and Majumder, S. K. and Pingale, S. V. and Subrahmanyan, V. (1959) Discoloration in rice: Some studies on its nature and effect on nutritive value. Cereal Chemistry, 36. pp. 78-83.

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Abstract

The brownish discoloration of a commercial sample of rice could not definitely be attributed to the Maillard reaction. The browning caused a slight reduction in the solubility of the protein and its growth-promoting value. Discoloration could be induced in white polished rice within 48 hours by incubation of the rice containing 25% moisture. Evidence showed that the discoloration is microbiological in origin.

Item Type:	Article
Uncontrolled Keywords:	discolored rice, nutritive value
Subjects:	600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Dec 2012 09:34
Last Modified:	17 Dec 2012 09:34
URI:	http://ir.cftri.res.in/id/eprint/3793

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