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Slurry viscosity as a possible indicator of rice quality.

Sandhya Rani, M. R. and Bhattacharya, K. R. (1989) Slurry viscosity as a possible indicator of rice quality. Journal of Texture Studies, 20 (2). pp. 139-149.

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Abstract

Forty-one rice cv. belonging to 8 quality types were examined. The viscosity of a 5% rice flour slurry, dispersed in 2% CMC measured with an Ostwald capillary viscometer, was remarkably constant among cv. within the same quality type, but increased significantly from type I (high-amylose) to type VIII (little or no amylose) rice. Slurry viscosity was strongly affected by particle size, being higher for finer flour, but it appeared independent of the age of the rice after harvest. Slurry, as well as paste, viscosity was affected by kernel chalkiness in rice, chalky grains showing lower viscosity than vitreous grains. Chalky rice grains contained less amylose and hydrated more in ambient water than nonchalky ones. When ground under constant conditions, high-amylose rice yielded slightly coarser flour than intermediate- or low-amylose rice, suggesting differences in grain hardness.

Item Type: Article
Uncontrolled Keywords: AMYLOSES-; CEREAL-PRODUCTS; FLOURS-CEREAL; RHEOLOGICAL-PROPERTIES; RICE-; VISCOSITY-; FLOUR-SPECIFIC; RICE-FLOUR; VAR.-; VARIETY-
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: 26 May 2016 08:06
Last Modified: 26 May 2016 08:06
URI: http://ir.cftri.com/id/eprint/6398

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