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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