EATING QUALITY INDICATORS FOR WAXY RICES

被引：22

作者：

PEREZ, CM

PASCUAL, CG

JULIANO, BO

机构：

[1] Chemistry Department, International Rice Research Institute, Los Baños, Laguna

来源：

FOOD CHEMISTRY | 1979年 / 4卷 / 03期

关键词：

D O I：

10.1016/0308-8146(79)90002-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A study of the properties of raw and cooked waxy milled rices from the Republic of Korea, the Philippines and Thailand verified that the hardness and stickiness values of cooked rices, as measured by an Instron food tester, tended to be related to final gelatinisation or birefringence end-point temperature (BEPT), neutral gel consistency or both properties of raw rices. Actual texture determination of cooked rice is required among the low final BEPT rices that have similar gel consistency and alkali test values. Intermediate final BEPT waxy rices as cooked rice had hardness and stickiness properties similar to those of high final BEPT rices. © 1979.

引用

页码：179 / 184

页数：6

共 15 条

[1]

Antonio A. A., 1975, Philippine Agriculturist, V58, P351

[2]

ANTONIO A A, 1974, Philippine Agriculturist, V58, P17

[3] AMYLOSE CONTENT AND PUFFED VOLUME OF PARBOILED RICE [J].