A gel consistency test for eating quality of rice

Journal of the Science of Food and Agriculture - Tập 24 Số 12 - Trang 1589-1594 - 1973
Gloria B. Cagampang1, Cristina Pérez1, Bienvenido O. Juliano1
1The International Rice Research Institute, Los Banos, Laguna, Philippines

Tóm tắt

AbstractA rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled‐rice paste in 0.20 N‐KOH. Consistency is measured by the length in a test tube of the cold gel held horizontally for 0.5 or 1 h. The consistency values are correlated with amylograph setback viscosity and can differentiate into three consistency types–low, medium, and high–even rice samples of similar amylose contents as long as they are between 24 to 30%.

Từ khóa


Tài liệu tham khảo

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Thông tin
Thông tin xuất bản

Journal of the Science of Food and Agriculture

Tập 24 Số 12

1589-1594

Thông tin tác giả