Rice Chemistry and QualityProduction and utilization. Structure and gross composition of the rice grain. Chemical constituents. Nutritive value of rice and rice diets. Processing. Grain quality evaluation. Varietal quality types. Processed products. Bran. Hull and straw. |
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Page 135
... consistency and gelatinization temperature ( Panlasigui et al 1991 ) . Property IR62 IR36 IR42 Alkali spreading value 5.0 ± 0a 4.1 ± 0.1a 7.0 ± 0b Starch gelatinization temperature ( ° C ) 72.0 ± 0a 73.5 ± 0.4a 65.0 ± 1.4b Gel consistency ...
... consistency and gelatinization temperature ( Panlasigui et al 1991 ) . Property IR62 IR36 IR42 Alkali spreading value 5.0 ± 0a 4.1 ± 0.1a 7.0 ± 0b Starch gelatinization temperature ( ° C ) 72.0 ± 0a 73.5 ± 0.4a 65.0 ± 1.4b Gel consistency ...
Page 215
... Consistency and Viscosity 2 GC has been reviewed by Perez ( 1979 ) and Juliano ( 1985d ) . The method was originally developed to screen for hard gel types among high - AC rices that give high pasting consistency and setback in the ...
... Consistency and Viscosity 2 GC has been reviewed by Perez ( 1979 ) and Juliano ( 1985d ) . The method was originally developed to screen for hard gel types among high - AC rices that give high pasting consistency and setback in the ...
Page 219
... consistency of milled rice among high - AC , low - GT rices ( Tang 1989 ; Tang et al 1989,1991 ) . Cross ( P , P2 ) Gel Consistency ( mm ) P1 F , ( P / P2 ) F , ( P / P ) Segregation Ratio F2 B , F , B , F , IR37865-29 / 1R33043-46 19.2 ...
... consistency of milled rice among high - AC , low - GT rices ( Tang 1989 ; Tang et al 1989,1991 ) . Cross ( P , P2 ) Gel Consistency ( mm ) P1 F , ( P / P2 ) F , ( P / P ) Segregation Ratio F2 B , F , B , F , IR37865-29 / 1R33043-46 19.2 ...
Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 26 |
CHEMICAL CONSTITUENTS | 72 |
Copyright | |
11 other sections not shown
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Agric aleurone alkali spreading value amino acid Amylograph amylopectin amylose amylose content aroma Baños Biliaderis BO Juliano brown rice carbohydrate caryopsis cell wall Cereal Cereal Chem cooked rice correlated Crude cysteine dietary fiber digestibility Eggum endosperm extrusion fatty acids Food fraction gelatinization gene glutelin glycemic index grain quality hardness head rice high-AC rices high-GT higher hull increased indica Instron intermediate AC intermediate-GT IRRI japonica rices Juliano Juliano and Villareal Juliano BO kg/cm² lipids low-AC rice low-GT lysine lysine content milled rice moisture mutants nonwaxy rice noodles Nutrition Perez Philippines PhilRice phytic acid prolamin properties protein content protein quality ratio residues resistant starch rice bran oil rice flour rice grain rice protein rice starch rough rice samples seed soluble staling starch granules storage Table temperature texture varieties Villareal 1993 viscosity waxy rice wheat