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Basis for varietal difference in popping expansion of rice.

Murugesan, G. and Bhattacharya, K. R. (1991) Basis for varietal difference in popping expansion of rice. Journal of Cereal Science, 13 (1). 71-83, 41 ref..

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Journal of Cereal Science, Volume 13, Issue 1, January 1991, Pages 71-83.pdf - Published Version
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Abstract

Twenty-five varieties of paddy differing widely in their popping expansion were analysed for their chemical and physical characteristics. Non-starchy polysaccharides (tested in 10 varieties), amylose and protein; grain length, thickness and weight; huskto- kernel gap; and thickness of pericarp and aleurone layer (in 10 varieties) were unrelated to popping expansion. Tightness of husk (lemma-palea) interlocking and grain hardness were strongly positively correlated with popping and 'white belly' (grains containing opaque, chalky regions) was negatively correlated. Multiple correlation analysis showed that these three Cactors could explain 80% of the variation in popping expansion among the variations; these factors along with the content and thickness of husk, equilibrium moisture of paddy, and cracked grains together explained over 95 % of the variation. Grain breadth was positively correlated to white belly and thus indirectly affected popping inversely.

Item Type: Article
Uncontrolled Keywords: popping expansion, rice, varieties, high-temperature, short-time heating
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Mar 2016 10:31
Last Modified: 30 Mar 2016 10:31
URI: http://ir.cftri.com/id/eprint/3137

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