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Simplified determination of water-insoluble amylose content of rice.

Shanthy, A. P. and Sowbhagya, C. M. and Bhattacharya, K. R. (1980) Simplified determination of water-insoluble amylose content of rice. Starch/Staerke, 32 (12). 409-411, 11 ref..

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Abstract

A simplified method for detn. of the water-insoluble amylose content of rice is proposed, which dispenses with the laborious and time-consuming prior defatting of rice flour by Soxhlet extraction. The hot-water extract of rice flour is defatted by repeated shaking with petroleum ether (b.p. 60 degree -80 degree C), colour developed with iodine, and read at 630 nm against an amylose standard. Subtracting the above value from total amylose [determined as described in FSTA (1979) 11 11L730] gives the insoluble amylose content.

Item Type: Article
Uncontrolled Keywords: AMYLOSES-; rice, amyloses water-insoluble detn. in; RICE-; amyloses water-insoluble detn. in rice
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Feb 2013 05:32
Last Modified: 11 Feb 2013 05:32
URI: http://ir.cftri.com/id/eprint/6805

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