Gelatinization Behavior of Grains and flour in Relation to Physico-chemical Properties of Milled Rice (ORYZA SATIVA L.)

Bocevska, Mirjana and Aldabas, Imad and Andreevska, Danica and Ilieva, Verica (2009) Gelatinization Behavior of Grains and flour in Relation to Physico-chemical Properties of Milled Rice (ORYZA SATIVA L.). Journal of food and Quality . ISSN 1745-4557

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Abstract

Physico-chemical properties of milled rice grains in 13 japonica varieties were evaluated. The rice varieties differed in appearance. One simple had long grains (6,61mm), two had short grains (5,27 - 5,32mm)and the rest had grains of medium length (5,52 - 6,55mm). The shape (length/width)of grains varied from bold (1,58 - 1,9) to medium (2,06-2,37). The protein content was high in all samples (7,82 to 9,72% on dry mass). Almost all, with exception, of one cultivar, which had intermediate amylase content (23,3%), where low amylase varieties (12-19,4% amylase). There minimum cooking time varied from 17,5 to 22,5 min. Significant correlations (P<0,05) where established between some physico-chemical characteristics of evaluated rice cultivars. Elongation during minimum cooking time was correlated with protein content (r = 0,6899), shape (- 0,7137), thickness (0,7234) and width (0,9134) of grains. The rice flour paste viscosity correlated with shape (0,6148) and length (0,7353) of grains.

Item Type:	Article
Subjects:	Engineering and Technology > Other engineering and technologies
Divisions:	Faculty of Technology
Depositing User:	Verica Ilieva
Date Deposited:	15 Nov 2012 10:53
Last Modified:	10 Jun 2013 10:13
URI:	https://eprints.ugd.edu.mk/id/eprint/905

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