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Quality profiles of rice: a tentative scheme for classification.

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1982) Quality profiles of rice: a tentative scheme for classification. Journal of Food Science, 47 (2). pp. 564-569.

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Abstract

Based on a study of 177 samples, rice var. could be tentatively classified into 8 quality types primarily on the basis of total and hot-water-insoluble amylose contents and viscogram pattern. Rice of type I (high total and insoluble amylose) cooked very hard and flaky, while that of type VIII (waxy, negligible amylose) cooked very soft and sticky. Gelatinization temp. (GT) could be indexed by alkali score, water-uptake ratio, or soluble-amylose ratio. Equilibrium moisture attained by rice upon soaking was a combined function of the amylose content, the GT, and kernel chalkiness. The viscogram pattern was largely, but not wholly, a function of the amylose. Protein content was not related to other properties.

Item Type: Article
Uncontrolled Keywords: AMYLOSES-; rice, amyloses & classification of; VISCOSITY-; rice, viscogram patterns & classification of; CLASSIFICATION-; RICE-; amyloses & classification of rice; viscogram patterns & classification of rice
Subjects: 600 Technology > 08 Food technology > 13 Quality control
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 07:00
Last Modified: 25 May 2016 07:00
URI: http://ir.cftri.com/id/eprint/6800

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