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 326
... puffed rices by three methods ( Villareal and Juliano 1987 ) . A. Parboiled and Puffed Milled Rice " Property Puffed Rice from Rice Parboiled at Expansion Ratio Hardness ( kg ) 100 ° C 127 ° C 100 ° C 127 ° C 3 Waxy + 7 nonwaxy Range ...
... puffed rices by three methods ( Villareal and Juliano 1987 ) . A. Parboiled and Puffed Milled Rice " Property Puffed Rice from Rice Parboiled at Expansion Ratio Hardness ( kg ) 100 ° C 127 ° C 100 ° C 127 ° C 3 Waxy + 7 nonwaxy Range ...
Page 327
... puffing gun for 3-7 min to 11.3 kg / cm2 pressure or 200-210 ° C . puffed milled rice , cooking for 10 min ( inadequate to cook the grain core ) resulted in puffed rice with hardness negatively correlated with AC , but when cooked to ...
... puffing gun for 3-7 min to 11.3 kg / cm2 pressure or 200-210 ° C . puffed milled rice , cooking for 10 min ( inadequate to cook the grain core ) resulted in puffed rice with hardness negatively correlated with AC , but when cooked to ...
Page 328
... puffed rice hardness and negatively with puffed rice gel viscosity and expansion ratio ( Villareal and Juliano 1987 ) ( Table 8-9C ) . SEM of gun - puffed milled rice shows the porous structure ( Fig . 8-4 ) . Starch degradation as ...
... puffed rice hardness and negatively with puffed rice gel viscosity and expansion ratio ( Villareal and Juliano 1987 ) ( Table 8-9C ) . SEM of gun - puffed milled rice shows the porous structure ( Fig . 8-4 ) . Starch degradation as ...
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