Variation in amino acid profiles of selected Sri Lankan rice varieties induced by milling

Variation in amino acid profiles of selected Sri Lankan rice varieties induced by milling

Study presents the variation in free amino acids (FAAs) and total AAs in rice at different milling degrees. Two rice cultivars; Pachchaperumal and Bg 406 were subjected to three (4%, 7%, 12%) degrees of milling, and the variations in AA composition of milled rice and resulting bran were studied. Mil...

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Veröffentlicht in:Journal of food processing and preservation 2022-12, Vol.46 (12), p.n/a
Hauptverfasser: Liyanaarachchi, Gigummaduwe Vimarshi Vathsala, Mahanama, Kariyawasam R. R., Somasiri, Sudarshana, Punyasiri, Nimal, Gunawardhana, Katudeni Vidanelage Tharaka, Kottawa‐Arachchi, Jeevan Dananjaya
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Sprache:eng
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Zusammenfassung:Study presents the variation in free amino acids (FAAs) and total AAs in rice at different milling degrees. Two rice cultivars; Pachchaperumal and Bg 406 were subjected to three (4%, 7%, 12%) degrees of milling, and the variations in AA composition of milled rice and resulting bran were studied. Milling caused significant (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.17242