Physicochemical and cooking characteristics of pigmented traditional rice varieties
نویسندگان
چکیده
منابع مشابه
Physico-Chemical and Cooking Characteristics of Some Rice Varieties
Some physicochemical and cooking characteristics corresponding to different varieties and commercial samples of rice were analysed. Some mechanical properties determined by both, the viscoelastograf and the Instrom Universal Food Testing Machine were also analysed. Gelatinization time (Gt), gelatinization endotherm and amylose content were determined. The results showed that there was a very go...
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Five commercial wheat varieties, namely C 306, HI 977, HW 2004, PBW 550 and WH 542 of diverse baking performances were examined for their physicochemical parameters, gluten quality and HMW-GS composition. All the varieties presented a broad spectrum of different quality parameters.Based on the kernel dimensions, thousand kernel weight and hectolitre weight, WH 542 was observed to have smaller a...
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Crop genotypes play a dominant role in crop production systems. They affect crop productivity by their higher yield potentials, resistance against insect pest and diseases under different climatic conditions. To evaluate different varieties of rice for their growth and yield characteristics, an experiment was conducted during 2012. Four varieties including IR28, NERICA-4, Koshihikari and Nippon...
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INTRODUCTION Glycaemic index (GI) reflects the blood glucose response after ingestion of a 50 g digestible carbohydrate portion. Many factors affect the GI, including degree of starch gelatinization. METHODS The objective was to determine the GI and the effect of different cooking methods on GI of a Pakistani basmati rice (PBR) and an Indian basmati rice (IBR) frequently purchased by Sri Lank...
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A total of 787 non-waxy rice lines- 116 hybrids and 671 inbreds-were used to study the apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer (RVA) pasting viscosity properties of rice starch to understand their importance in breeding better rice varieties. The investigated traits showed a wide range of diversity for both hybrid (HG) and inbred (IG) groups. Th...
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ژورنال
عنوان ژورنال: International Journal of Chemical Studies
سال: 2021
ISSN: 2349-8528,2321-4902
DOI: 10.22271/chemi.2021.v9.i1e.11249