Interrelationship between certain physicochemical properties of rice.

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1972) Interrelationship between certain physicochemical properties of rice. Journal of Food Science, 37 (5). 733-735, 13 ref..

PDF Journal of Food Science, Volume-37(5 (1972) 733-735 .pdf - Published Version Restricted to Registered users only Download (405kB)

Abstract

Water uptake at 80 degree C and starch-iodine blue value at 65 degree C, both expressed as percentage of the respective parameter at 96 degree C, gave good inverse estimates of the gelatinization temperature of rice. The equilibrium moisture content on soaking in water was 28-29% in indica, and 30-31% in dwarf indica and japonica rice. Similarly the fraction of total amylose soluble in water (96 degree C) was around 50% in indica and japonica, but 36% in dwarf indica. Dwarf indica rice viscogram showed a rather high setback value. The blue value of the excess cooking water of rice gave no useful information. Varieties with less than 25% amylose gave C-type alkali reaction.

Item Type:	Article
Uncontrolled Keywords:	RICE-; rice characteristics; GELATION-; rice /gelatinization temp./; TEMPERATURE-; MOISTURE-CONTENT; rice / equilibrium moisture content/; AMYLOSES-; /amylose in rice; WATER-; /water uptake by/ 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:	24 May 2016 09:49
Last Modified:	24 May 2016 09:49
URI:	http://ir.cftri.res.in/id/eprint/7218

Actions (login required)

View Item