QUALITY ATTRIBUTES OF 4 RICE VARIETIES

被引：0
|
作者：
KHAN, TN
REDDY, NS
机构：
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1991年 / 26卷 / 02期
关键词：
ORYZA-SATIVA L; VAR MAU-SEL-1; VAR MAU-SEL-9; VAR PBN-1; VAR AMBEMOHAR;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The physico-chemical characteristics, and cooking, eating, milling and nutritive qualities of four varities of rice were measured and wide varietal differences were observed. There was little variation in gel consistency and gelatinization temperature, but there were marked differences in water absorption, volume expansion and percentage of leach loss. Eating characteristics of one variety (Ambemohar) were less acceptable than in the other three, and one (MAU-Sel-9) had a much higher protein content than the others. On the whole, the quality of MAU-Sel-9 was found to be superior to the other three varieties of rice.
引用
收藏
页码：153 / 156
页数：4
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