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Determination of the degree of polishing in rice. III. The use of coloured rice as an indicator of the degree of bran removal in rice milling.

Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. III. The use of coloured rice as an indicator of the degree of bran removal in rice milling. Cereal Chemistry, 32. pp. 80-82.

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Abstract

The bran pigments in a variety of red rice were extracted with hot sodium bicarbonate solution and the intensity of this color was taken as a measure of the degree of bran removal during milling. The loss of thiamine during milling was of the same order for the red rice and a white rice with which it was milled. The use of the red rice as an indicator during rice milling is suggested.

Item Type: Article
Uncontrolled Keywords: bran pigments, red rice, rice milling
Subjects: 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: 18 Feb 2013 05:51
Last Modified: 18 Feb 2013 05:51
URI: http://ir.cftri.com/id/eprint/3743

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