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 203
... hardness at thẹ central point or core . Hardness of the middle point was 12.9- 13.3 kg / mm2 , and hardness at the core was 11-14 kg / mm2 . A hardness ratio < 1 is characteristic of indica ( Century Patna ) , and a hardness ratio > 1 ...
... hardness at thẹ central point or core . Hardness of the middle point was 12.9- 13.3 kg / mm2 , and hardness at the core was 11-14 kg / mm2 . A hardness ratio < 1 is characteristic of indica ( Century Patna ) , and a hardness ratio > 1 ...
Page 204
... hardness ( to 6-12 kg ) and crushing hardness ( to 14-17 kg ) ( Raghavendra Rao and Juliano 1970 ) . To ensure identical area of contact among samples , the Kiya hardness tester plunger end was tapered to 0.49 mm2 and hardness expressed ...
... hardness ( to 6-12 kg ) and crushing hardness ( to 14-17 kg ) ( Raghavendra Rao and Juliano 1970 ) . To ensure identical area of contact among samples , the Kiya hardness tester plunger end was tapered to 0.49 mm2 and hardness expressed ...
Page 242
... hardness of 10 milled rices cooked in excess water to 75 % moisture ( Juliano et al 1981a ) . Laboratory Texture ... hardness scores ( 1-9 ) 3.6-6.6 1.0 0.85 ** 48.9 1 Instron OTMS hardness ( kg ) 1.21-6.41 0.76 0.87 ** 94.7 2X 17 g 2 ...
... hardness of 10 milled rices cooked in excess water to 75 % moisture ( Juliano et al 1981a ) . Laboratory Texture ... hardness scores ( 1-9 ) 3.6-6.6 1.0 0.85 ** 48.9 1 Instron OTMS hardness ( kg ) 1.21-6.41 0.76 0.87 ** 94.7 2X 17 g 2 ...
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