Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars

Simple item page
dc.contributor.authorSandhu, Rubrinder Singh
dc.contributor.authorSingh, Narpinder
dc.contributor.authorKaler, R.S.S.
dc.contributor.authorKaur, Amritpal
dc.contributor.authorShevkani, Khetan
dc.date.accessioned2018-07-14T01:18:42Z
dc.date.accessioned2024-08-13T10:13:34Z
dc.date.available2018-07-14T01:18:42Z
dc.date.available2024-08-13T10:13:34Z
dc.date.issued2018
dc.description.abstractThe effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased while blue value and crystallinity increased with increase in DOM. The colour parameters (a? b?) and cooking time (CT) decreased while L?(lightness) increased with increase in DOM. Elongation ratio (ER), gruel solid loss (GSL), length/breadth (L/B) and paste viscosities during cooking increased with increase in DOM. Short grain rice contained lower ash, protein, lipids, Mn, K, Ca, CT and GSL than long grain while the later showed higher crystallinity, Mn, P, K, Ca and ER. Paste and dough characteristics measured using Rheometer and Mixolab, respectively correlated well and differed with cultivar and DOM. Short and long grain cultivars showed variation in loss of different chemical constituents during varied DOM causing variation in cooking characteristics. ? 2018 Elsevier Ltden_US
dc.identifier.citationSandhu, R. S., Singh, N., Kaler, R. S. S., Kaur, A., & Shevkani, K. (2018). Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars. Food Chemistry, 260, 231-238. doi: 10.1016/j.foodchem.2018.03.092en_US
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2018.03.092
dc.identifier.issn3088146
dc.identifier.urihttp://10.2.3.109/handle/32116/1300
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814618305259?via%3Dihub
dc.language.isoen_USen_US
dc.publisherElsevier Ltden_US
dc.subjectCookingen_US
dc.subjectLipidsen_US
dc.subjectMilling (Machining)en_US
dc.subjectProteinsen_US
dc.subjectChemical Constituentsen_US
dc.subjectCooking Characteristicsen_US
dc.subjectCooking Propertiesen_US
dc.subjectDegree Of Millingen_US
dc.subjectDough Characteristicsen_US
dc.subjectMixolaben_US
dc.subjectPastingen_US
dc.subjectRiceen_US
dc.subjectGrain (Agricultural Product)en_US
dc.subjectCalciumen_US
dc.subjectLipiden_US
dc.subjectMagnesiumen_US
dc.subjectManganeseen_US
dc.subjectPhosphorusen_US
dc.subjectPotassiumen_US
dc.subjectProteinen_US
dc.subjectSodiumen_US
dc.subjectZinc Ashen_US
dc.subjectChemical Structureen_US
dc.subjectCookingen_US
dc.subjectCrystal Structureen_US
dc.subjectCultivaren_US
dc.subjectDoughen_US
dc.subjectFood Processingen_US
dc.subjectGrainen_US
dc.subjectMillingen_US
dc.subjectPasteen_US
dc.subjectPhysical Chemistryen_US
dc.subjectRiceen_US
dc.subjectTimeen_US
dc.subjectViscosityen_US
dc.subjectX Ray Diffractionen_US
dc.titleEffect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivarsen_US
dc.title.journalFood Chemistry
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
58.pdf
Size:
697.6 KB
Format:
Adobe Portable Document Format
Download

Collections

Applied Agriculture - Research Publications