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Carbohydrate Profile of Basmati and Non-Basmati Rice Varieties

Acharya, Gowri (2007) Carbohydrate Profile of Basmati and Non-Basmati Rice Varieties. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Efforts were made to identify some of the biochemical variations especailly, with regard to the carbohydrate profiles of the whole grain and isolated starch. Considerable variations occured among the long grain varieties especially with regard to their cooking characteristics. However, when the starch component was considered not much variation in the size of the starch granules was observed. On the other hand with respect to other starch characteristics, insoluble Amylose was higher in Pusa Basmati which has been shown to be mainly responsible for the fluffiness in the cooked rice. The characteristic cooking quality of Basmati could also be related to its cell wall composition since; Pusa Basmati recorded higher water insoluble material when compared to Haryana Gaurav. The study clearly indicates that the nonstarchy polysaccharide content may play an important role in the elongation of the basmati rice on cooking. They may also have a role in reducing the leachets in the cooking water by rendering integrity and strength to the cells of rice belonging to Basmati where as it was not so in non-Basmati long grain varieties.
Uncontrolled Keywords: Basmati rice non basmati rice carbohydrate
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jul 2007 06:49
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1349

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