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Pasting behavior of rice: a new method of viscography.

Bhattacharya, K. R. and Sowbhagya, C. M. (1979) Pasting behavior of rice: a new method of viscography. Journal of Food Science, 44 (3). pp. 797-800.

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Brabender viscograms of 45 rice var. belonging to 8 distinct property profiles, were determined at several slurry concn. each. The conventional criteria, viz. peak viscosity (P), breakdown and setback, obtained at an arbitrarily fixed slurry concn. did not provide useful information. For each rice var. there was a P value below which the breakdown was zero but rose progressively above it, as well as another P value at which the setback was zero but became positive below and negative above it. These 2 critical P values were fairly characteristic of the rice type: e.g. the zero-setback P value rose from about 350 Brabender units (BU) for rice var. of Group VIII (waxy) to 3500 BU for those of Group I (some dwarf indica). But the most useful test criterion was 'relative breakdown', i.e. breakdown/(breakdown + setback). Its value, at a P value of 1000 BU, rose from about 3% for Group I to 300% for Group VIII. The 3 mutual ratios of the peak, hot-paste and cold-paste viscosities provided other useful distinguishing criteria. These viscogram indices were closely related to total and insoluble amylose contents of the samples.

Item Type: Article
Uncontrolled Keywords: BREED-; rice, var. & pasting viscosity of; PASTES-; VISCOSITY-; RICE-; var. & pasting viscosity of rice
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Nov 2014 07:47
Last Modified: 17 Nov 2014 07:47
URI: http://ir.cftri.res.in/id/eprint/6493

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