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Determination of the degree of polishing in rice. II. Determination of thiamine and phosphorus for processing control.

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. II. Determination of thiamine and phosphorus for processing control. Cereal Chemistry, 32. pp. 78-80.

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Abstract

Shaking with dilute acid for 10 minutes extracted about 90% of the thiamine in rice flour. Similarly, digestion of rice flour with concentrated sulfuric acid even for 5 minutes released 90% of the total phosphorus. For processing control in rice mills, the short period extraction and digestion procedures could be adopted for ron tine assay to effect a saving in time.

Item Type: Article
Uncontrolled Keywords: processing control, rice mills, thiamine
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Feb 2013 05:47
Last Modified: 13 Feb 2013 05:47
URI: http://ir.cftri.com/id/eprint/3742

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