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Changes in the physicochemical properties of rice with aging.

Swamy, Y. M. I. and Sowbhagya, C. M. and Bhattacharya, K. R. (1978) Changes in the physicochemical properties of rice with aging. Journal of the Science of Food and Agriculture, 29 (7). 627-639, 18 ref..

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Abstract

7 var. of rice belonging to dwarf indica, tall indica and japonica classes were stored as paddy as well as milled rice at 1-3 degree C, room temp. (RT) and 37-40 degree C in the dark and also at RT in the light for 3.5 yr. Various physicochemical properties were measured in the samples at intervals. The ageing process in rice appeared to be characterized by: an increase in vol. expansion and a steady decrease in solids loss upon cooking; an initial increase followed by a steady decrease in the power of hydration (water uptake at 96 degree and 80 degree C, equilibrium moisture content); probably a slow decrease in the solubility of the amylose and a slow increase in the gelatinization temp.; an initial increase followed by a steady decrease in paste viscosity and setback; and a sharply decreasing viscograph breakdown. The ageing process was retarded effectively by storage in the cold. Conversely, it was greatly hastened by storage at high temp. and to some extent by exposure to light. In addition, the process occurred much faster and/or to a greater extent in high-amylose (total as well as insoluble) rather than in low-amylose var., and to some extent in milled rice rather than in paddy.

Item Type: Article
Uncontrolled Keywords: STORAGE-; rice, physico-chemical properties of stored; RICE-; physico-chemical properties of stored 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: 24 May 2016 11:00
Last Modified: 24 May 2016 11:00
URI: http://ir.cftri.com/id/eprint/3352

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