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Relationship of the coarseness of rice (Oryza sativa) varieties to the thickness of bran and aleurone layers.

Manohar Kumar, B. and Mahadevappa, M. and Rao, P. V. S. and Desikachar, H. S. R. (1968) Relationship of the coarseness of rice (Oryza sativa) varieties to the thickness of bran and aleurone layers. Journal of Food Science and Technology (Mysore), 5 (4). 193-94, 4 ref..

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Abstract

Coarse and coloured varieties of rice have a thick bran coating and must be highly polished for culinary use. 25 randomly selected grains from each of 40 pure-bred strains were measured for (i) length; (ii) breadth; (iii) cross sectional area; (iv) lateral diam. in median transverse sections; (v) bran thickness and (vi) aleurone layer thickness in transverse sections at the germ, middle point and distal ends. Consumers prefer a fine grain irrespective of length. The best index was found to be breadth x thickness (BT), with BT values classed as fine less than4.5 mm-2, medium 4.5-5.5 mm-2, coarse greater than 5.5 mm-2. Variation of dimensions was greatest for (ii). Values (iii), (v) and (vi) were closely associated. Average values of (v) and (vi) were greater along the dorsal part of the grain than the lateral side over the whole length. The measurements confirmed that coarse varieties have thicker (v) and (vi) and a higher protein and oil content.

Item Type: Article
Uncontrolled Keywords: RICE-; Rice coarseness & /bran; protein; oil/ content; BRAN-; Rice coarseness & /bran/ content; PROTEINS-; Rice coarseness & /protein/ content; OILS-; Rice coarseness & /oil/ content
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 04 Milling
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 07:08
Last Modified: 22 Dec 2016 12:30
URI: http://ir.cftri.com/id/eprint/7394

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