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Amylose Content and Puffed Volume of Gelatinized Rice
Author(s) -
GOODMAN D. E.,
RAO R. M.
Publication year - 1984
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.1365-2621.1984.tb10431.x
Subject(s) - amylose , volume (thermodynamics) , expansion ratio , volume expansion , yield (engineering) , food science , moisture , chemistry , water content , materials science , mathematics , starch , composite material , thermodynamics , physics , geology , medicine , geotechnical engineering
A total of 113 experimental and commercial rough rice consisting of 6 short, 49 medium and 58 long grain types were used to determine the role of amylose and other selected properties on the puffing characteristics of gelatinized rice. Statistical analysis of the data on head rice yield, volume, length‐width ratio, moisture of gelatinized dried rice, amylose and expansion volume showed that (1) head rice negatively correlated to amylose (r = ‐0.48), (2) length‐width ratio positively correlated to grain type (r =+0.95) and expansion (r =+0.62) and, (3) expansion positively correlated with amylose (r = 0.36).