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An improved alkali reaction test for rice quality.

Bhattacharya, K. R. and Sowbhagya, C. M. (1972) An improved alkali reaction test for rice quality. Journal of Food Technology, 7 (3). 323-331, 6 ref..

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Abstract

An improved 9-point scoring scale for the alkali reaction test for rice (Little, Hilder & Dawson, 1958) has been devised by studying the successive stages of degradation of rice kernels of individual varieties by increasing concentrations of alkali. Each variety was just attacked by a certain concentration of potassium hydroxide and was essentially fully degraded by a 0-7-0-8% higher concentration of the alkali. Nine distinct stages could be distinguished in this degradation process based on the amount of residual chalky substance in the degraded kernel, the diameter of the collar, and the consistency of the collar. A concentration of 1.4% KOH was found to give the maximum spread of the scores among different varieties. The test could be conducted in ordinary Petri dishes and at room temperature for 18-24 hr. Different rice varieties exhibited three types of reaction. Reaction type A was characterized by progressive cracking and corrosion; type B by progressive grilling and cottony transformation; and type C by opening and splitting with gradual dense cottony transformation of the kernel when treated with successively higher concentrations of KOH. The implication of this reaction type on the quality characteristics of a variety is not known, but most indicas gave reaction of type A, and japonicas type C.

Item Type: Article
Uncontrolled Keywords: alkali reaction test, rice
Subjects: 600 Technology > 08 Food technology > 01 Analysis
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 09:55
Last Modified: 24 May 2016 09:55
URI: http://ir.cftri.com/id/eprint/2994

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