Research: grain chalkiness in rice.

Srinivas, T. and Singh, V. and Bhashyam, M. K. (1984) Research: grain chalkiness in rice. Rice Journal, 87 (1). 8-9, 12.

PDF Rice Jl 1984.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

FT-199C, a true breeding selection, made by intravarietal selection from rice var. S-199 was investigated. Grains of FT-199C had complete expression of chalkiness in the entire endosperm, extremely high cracking and breakage resistance (1% sun-cracked and 2% stress-cracked grains vs. 22 and 42% in the parent S-199, 15% milling breakage vs. 30%), slightly lower gelatinization temp., slightly higher amylose, protein and lysine contents, higher equilibrium moisture on soaking (EMC-S) and alkali score. The degree of polish required for consumer acceptance was 4.5% (vs. 6% for S-199). Milled rice of FT-199C cooked flakey even when fresh, with 16 min cooking time (vs. 19), about 8% higher vol. expansion of cooked grains (bulk vol. 480 ml/100 g raw rice, vs. 430) and fluffy (vs. pasty) texture. Bulk density of paddy and brown rice and 1000 kernel wt. were about 4% lower (0.53 vs. 0.57 kg/l, 1.39 vs. 1.45 g/ml and 17.15 vs. 18.10 g resp.). Aleurone and pericarp layers on the ventral side were thicker in FT-199C.

Item Type:	Article
Uncontrolled Keywords:	BREED-; rice, var. & characteristics of; COOKING-; rice, var. & cooking characteristics of; RICE-; var. & characteristics 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:	13 Aug 2021 05:26
Last Modified:	13 Aug 2021 05:26
URI:	http://ir.cftri.res.in/id/eprint/6670

Actions (login required)

View Item