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Changes leading to improved culinary properties of rice on storage.

Desikachar, H. S. R. (1956) Changes leading to improved culinary properties of rice on storage. Cereal Chemistry, 33 (5). pp. 324-328.

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Abstract

Fresh rice. upon cooking, lost more solids into the cooking water than stored rice; it cooked to a pasty consistency, yielding a viscous gruel. Solutions of amylose and starch isolated from fresh rice had a slightly higher spedfic viscosity than the corresponding constituents from old rice. The amylose from the new rke also exhibited a lower iodine-combining capacity when titrated potentiometrically with iodine. The water-imbibing capacity of fresh rice was greater than that of stored rice.

Item Type: Article
Uncontrolled Keywords: storage, cooking behavior, culinary properties
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 03 Cooking-Recipes
600 Technology > 08 Food technology > 06 Preservation and Storage
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Feb 2018 11:01
Last Modified: 22 Feb 2018 11:01
URI: http://ir.cftri.com/id/eprint/3362

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