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Importance of insoluble amylose as a determinant of rice quality.

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1978) Importance of insoluble amylose as a determinant of rice quality. Journal of the Science of Food and Agriculture, 29 (4). 359-364, 18 ref..

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Abstract

32 var. of rice, belonging to various classes and characteristics, were studied for their textural and physicochemical properties. The var. could be divided into 5 groups depending on their total and hot water-insoluble amylose contents. It was found that the textural properties of the samples (stickiness and consistency of cooked rice and viscogram characteristics) could not be explained on the basis of the total amylose content alone, but they correlated well with the insoluble amylose content. As the insoluble amylose increased, the consistency and the setback increased, and the stickiness and breakdown decreased. The alkali degradation type of rice, and the equilibrium moisture content attained by it after soaking in water, also seemed to have an important relationship with its quality. Neither the protein content nor the gelatinization temp., or its various manifestations, seemed to have any relationship to the other quality characteristics studied.

Item Type: Article
Uncontrolled Keywords: RICE-; amyloses & physico-chemical properties of rice; var. & physico-chemical properties of rice; BREED-; rice, var. & physico-chemical properties of; AMYLOSES-; rice, amyloses & physico-chemical properties of
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 10:58
Last Modified: 24 May 2016 10:58
URI: http://ir.cftri.com/id/eprint/7012

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