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 61
... correlated significantly with GT ( r = 0.69 ** ) and AC ( r = 0.44 ** ) ( Juliano and Perez 1990 ) . Although low - GT waxy starches have low residual starch , one low - GT intermediate - AC IR48 starch had 1.3 % lintner starch . The ...
... correlated significantly with GT ( r = 0.69 ** ) and AC ( r = 0.44 ** ) ( Juliano and Perez 1990 ) . Although low - GT waxy starches have low residual starch , one low - GT intermediate - AC IR48 starch had 1.3 % lintner starch . The ...
Page 327
... correlated with AC , but when cooked to the optimum degree ( 13-22 min ) , hardness and AC were positively correlated ( Villareal and Juliano 1987 ) ( Table 8-9B ) . The excessive loss of protein , fat , and starch from pan puffing of ...
... correlated with AC , but when cooked to the optimum degree ( 13-22 min ) , hardness and AC were positively correlated ( Villareal and Juliano 1987 ) ( Table 8-9B ) . The excessive loss of protein , fat , and starch from pan puffing of ...
Page 332
... correlated with expansion ratio only at 135 ° C , with water absorption and solubility indexes at all temperatures , and with gel viscosity of extrudates . Only GC of raw flour correlated with cold paste viscosity of the extrudate . GT ...
... correlated with expansion ratio only at 135 ° C , with water absorption and solubility indexes at all temperatures , and with gel viscosity of extrudates . Only GC of raw flour correlated with cold paste viscosity of the extrudate . GT ...
Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 26 |
CHEMICAL CONSTITUENTS | 72 |
Copyright | |
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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