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Simplified determination of amylose in milled rice.

Sowbhagya, C. M. and Bhattacharya, K. R. (1979) Simplified determination of amylose in milled rice. Staerke, 31 (5). 159-163, 6 ref..

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Abstract

Previous defatting is essential for correct colorimetric detn. of amylose content in rice (I2 method). Since no simplified method of defatting flour is satisfactory, a simple method of defatting in liquid phase was developed. The flour is dispersed in dilute alkali and the dispersion shaken successively with petroleum ether and CCl4. The aqueous supernatant is pipetted off for colour development and detn. at pH 7.5 and 630 nm. Results were essentially identical to those obtained from defatted flour. The method could also be applied to undermilled and brown rice.

Item Type: Article
Uncontrolled Keywords: AMYLOSES-; rice, amyloses detn. in milled; rice, amyloses detn. in brown; COLORIMETRY-; RICE-; amyloses detn. in milled rice; amyloses detn. in brown rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Nov 2014 07:07
Last Modified: 18 Nov 2014 07:07
URI: http://ir.cftri.com/id/eprint/6977

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