gel consistency test for eating quality of rice

gel consistency test for eating quality of rice

A 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 wit...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of the science of food and agriculture 1973-12, Vol.24 (12), p.1589-1594
Hauptverfasser: Cagampang, G.B, Perez, C.M, Juliano, B.O
Format: Artikel
Sprache:eng
Schlagworte:
Amylose - analysis
consumer education
consumer protection
consumer science
Gels
Genetics
human nutrition
Methods
Oryza - analysis
Oryza - standards
Species Specificity
Viscosity
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:A 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%.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740241214