Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature
An ICC cooperative test on Amylograph viscosity of milled‐rice flour involving 11 laboratories and 4 contrasting rice samples was undertaken to determine the reproducibility of the method. The highest contribution to total variance was from sample followed by laboratory and then sample x laboratory....
| Autores principales: | , , , , , , , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1985
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166549 |
| _version_ | 1855525107156385792 |
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| author | Juliano, Bienvenido O. Perez, C.M. Alyoshin, E.P. Romanov, V.B. Bean, M.M. Nishita, K.D. Blakeney, A.B. Welsh, L.A. Delgado, L.L. El Bayâ, A.W. Fossati, G. Kongseree, N. Mendes, F.P. Brilhante, S. Suzuki, H. Tada, M. Webb, B.D. |
| author_browse | Alyoshin, E.P. Bean, M.M. Blakeney, A.B. Brilhante, S. Delgado, L.L. El Bayâ, A.W. Fossati, G. Juliano, Bienvenido O. Kongseree, N. Mendes, F.P. Nishita, K.D. Perez, C.M. Romanov, V.B. Suzuki, H. Tada, M. Webb, B.D. Welsh, L.A. |
| author_facet | Juliano, Bienvenido O. Perez, C.M. Alyoshin, E.P. Romanov, V.B. Bean, M.M. Nishita, K.D. Blakeney, A.B. Welsh, L.A. Delgado, L.L. El Bayâ, A.W. Fossati, G. Kongseree, N. Mendes, F.P. Brilhante, S. Suzuki, H. Tada, M. Webb, B.D. |
| author_sort | Juliano, Bienvenido O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | An ICC cooperative test on Amylograph viscosity of milled‐rice flour involving 11 laboratories and 4 contrasting rice samples was undertaken to determine the reproducibility of the method. The highest contribution to total variance was from sample followed by laboratory and then sample x laboratory. Only 2 of 9 laboratories showed similar peak viscosities on the samples, only 3 of 8 laboratories had similar cooked paste final viscosities, but none of 7 laboratories had similar cooled paste final viscosities using preground flour and a common method. Use of individual mills to prepare flour for the common method and use of laboratory method with preground flours increased variance due to laboratory and reduced the contribution of sample. Final gelatinization temperature of starch may be readily estimated from the apparent temperature of 20 BU intercept of the Amylograph curve of 20% preground paste from the results of 5 laboratories with 700 g · cm cartridge. |
| format | Journal Article |
| id | CGSpace166549 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1985 |
| publishDateRange | 1985 |
| publishDateSort | 1985 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1665492025-05-14T10:39:42Z Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature Juliano, Bienvenido O. Perez, C.M. Alyoshin, E.P. Romanov, V.B. Bean, M.M. Nishita, K.D. Blakeney, A.B. Welsh, L.A. Delgado, L.L. El Bayâ, A.W. Fossati, G. Kongseree, N. Mendes, F.P. Brilhante, S. Suzuki, H. Tada, M. Webb, B.D. cooperative test amylography milled rice flour pasting viscosity starch gelatinization An ICC cooperative test on Amylograph viscosity of milled‐rice flour involving 11 laboratories and 4 contrasting rice samples was undertaken to determine the reproducibility of the method. The highest contribution to total variance was from sample followed by laboratory and then sample x laboratory. Only 2 of 9 laboratories showed similar peak viscosities on the samples, only 3 of 8 laboratories had similar cooked paste final viscosities, but none of 7 laboratories had similar cooled paste final viscosities using preground flour and a common method. Use of individual mills to prepare flour for the common method and use of laboratory method with preground flours increased variance due to laboratory and reduced the contribution of sample. Final gelatinization temperature of starch may be readily estimated from the apparent temperature of 20 BU intercept of the Amylograph curve of 20% preground paste from the results of 5 laboratories with 700 g · cm cartridge. 1985-01 2024-12-19T12:56:23Z 2024-12-19T12:56:23Z Journal Article https://hdl.handle.net/10568/166549 en Wiley Juliano, B. O.; Perez, C. M.; Alyoshin, E. P.; Romanov, V. B.; Bean, M. M.; Nishita, K. D.; Blakeney, A. B.; Welsh, L. A.; Delgado, L. L.; El Bayâ, A. W.; Fossati, G.; Kongseree, N.; Mendes, F. P.; Brilhante, S.; Suzuki, H.; Tada, M. and Webb, B. D. 2006. Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature. Starch Stärke, Volume 37 no. 2 p. 40-50 |
| spellingShingle | cooperative test amylography milled rice flour pasting viscosity starch gelatinization Juliano, Bienvenido O. Perez, C.M. Alyoshin, E.P. Romanov, V.B. Bean, M.M. Nishita, K.D. Blakeney, A.B. Welsh, L.A. Delgado, L.L. El Bayâ, A.W. Fossati, G. Kongseree, N. Mendes, F.P. Brilhante, S. Suzuki, H. Tada, M. Webb, B.D. Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature |
| title | Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature |
| title_full | Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature |
| title_fullStr | Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature |
| title_full_unstemmed | Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature |
| title_short | Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature |
| title_sort | cooperative test on amylography of milled rice flour for pasting viscosity and starch gelatinization temperature |
| topic | cooperative test amylography milled rice flour pasting viscosity starch gelatinization |
| url | https://hdl.handle.net/10568/166549 |
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