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Effect of cooking rice on the stability of lysine and threonine in a model system.

Tara, K. A. and Bains, G. S. (1971) Effect of cooking rice on the stability of lysine and threonine in a model system. Indian Journal of Nutrition and Dietetics, 8 (4). 186-188, 17 ref..

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Abstract

Samples of milled (i) and parboiled (ii) rice were cooked in 3 and 4 times their volume of water, respectively. Cooking time for (i) was 14 min and for (ii) 28 min. In the model system amino acids were added to the water at levels of 0.2% L-lysine monohydrochloride and 0.1% L-threonine, respectively (based on wt. of rice). There was a negligible loss of lysine and threonine on cooking rice in plain water or in the model system. In the case of (ii) cooked in water, the losses of lysine and threonine were 6.2 and 3.4% respectively; however this might be attributed to the longer cooking time.

Item Type: Article
Uncontrolled Keywords: COOKING-; Amino acids in cooked rice; RICE-; MILLING-; Amino acids in /milled/ rice; PARBOILING-; Amino acids in /parboiled/ rice; LYSINE-; /Lysine/ in cooked rice; THREONINE-; /threonine/ in cooked rice
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2012 09:25
Last Modified: 04 Jun 2012 09:25
URI: http://ir.cftri.com/id/eprint/7267

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