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Studies on expanded rice. Physicochemical basis of varietal differences.

Chinnaswamy, R. and Bhattacharya, K. R. (1983) Studies on expanded rice. Physicochemical basis of varietal differences. Journal of Food Science, 48 (6). pp. 1600-1603.

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Abstract

Extent of expansion of milled parboiled rice when heated varied widely among 35 var. Expansion correlated strongly with amylose content, being max. at 27% total amylose and/or 13.5% hot-water-insoluble amylose. In general rice quality type II gave the highest expansion. Protein content had a small negative correlation. Mineral content of milled grain had no effect. The influence of grain gelatinization temp. is uncertain. Overall shape of the rice grain remained largely unchanged after expansion.

Item Type: Article
Uncontrolled Keywords: AMYLOSES-; rice, amyloses & expansion of heated ground parboiled; HEATING-; RICE-; amyloses & expansion of heated ground parboiled rice
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: 25 May 2016 07:48
Last Modified: 25 May 2016 07:48
URI: http://ir.cftri.com/id/eprint/6711

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