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Determination of the degree of polishing in rice. IV. Percentage loss of phosphorus as an index of the degree of milling.

Desikachar, H. S. R. (1956) Determination of the degree of polishing in rice. IV. Percentage loss of phosphorus as an index of the degree of milling. Cereal Chemistry, 33. pp. 320-323.

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Abstract

Phosphorus and thiamine determinations in samples of rice polished to different degrees showed that the general pattem of loss was the same for both the nutrients. For a thiamine loss of 50%, the corresponding loss of phosphorus was about 55%. It is thought, therefore, that the percentage loss of phosphorus during the milling may be used as a check to control the degree of polishing of rice in rice mills.

Item Type: Article
Uncontrolled Keywords: phosphorus content, milling, rice, nutrients
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: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Mar 2015 09:45
Last Modified: 05 Mar 2015 09:45
URI: http://ir.cftri.com/id/eprint/3744

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