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Quality Profiles of Rice: A Tentative Scheme for Classification
Author(s) -
BHATTACHARYA K. R.,
SOWBHAGYA C. M.,
SWAMY Y. M. INDUDHARA
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10124.x
Subject(s) - amylose , food science , chemistry , water content , moisture , starch , organic chemistry , geotechnical engineering , engineering
Based on a study of 177 samples, rice varieties could be tentatively classified into eight quality types primarily on the basis of total and hot‐water‐Insoluble amylose contents and viscogram pattern. Rice of type I (high total and insoluble amylose) cooked very hard and flaky, while that of type VIII (waxy, negligible amylose) cooked very soft and sticky. Gelatinization temperature (GT) could be indexed by either alkali score or water‐uptake ratio or soluble‐amy‐lose ratio. Equilibrium moisture attained by rice upon soaking was a combined function of the amylose content, the GT, and kernel chalkiness. The viscogram pattern was largely, but not wholly, a function of the amylose. Protein content was not related to other properties.