Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. II. Determination of thiamine and phosphorus for processing control. Cereal Chemistry, 32. pp. 78-80.
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Abstract
Shaking with dilute acid for 10 minutes extracted about 90% of the
thiamine in rice flour. Similarly, digestion of rice flour with concentrated
sulfuric acid even for 5 minutes released 90% of the total phosphorus.
For processing control in rice mills, the short period extraction and digestion
procedures could be adopted for ron tine assay to effect a saving in
time.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | processing control, rice mills, thiamine |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Feb 2013 05:47 |
| Last Modified: | 13 Feb 2013 05:47 |
| URI: | http://ir.cftri.res.in/id/eprint/3742 |
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