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Changes in Physicochemical Properties of Rice during Storage
Author(s) -
Villareal R. M.,
Resurreccion A. P.,
Suzuki L. B.,
Juliano B. O.
Publication year - 1976
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19760280304
Subject(s) - amylose , food science , chemistry , starch , salt (chemistry) , absorption of water , viscosity , organic chemistry , botany , materials science , biology , composite material
The changes in the physicochemical properties of rices which had different amylose contents were studied when the rice was stored at 2°C and 29°C as rough rice, milled rice, defatted milled rice, and as starch. Changes in hardness index, water absorption, stickiness, viscosity, salt‐soluble protein, free fatty acids, and carbonyl compounds during storage are discussed.