Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice

Analysis of milled rice samples differing in alkali digestibility pattern, apparent solubility on cooking, and gel consistency showed that the alkali digestibility pattern is not a reliable indicator for differentiating indica and japonica rices. Apparent solubility was shown to be better related to...

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Detalles Bibliográficos
Autores principales: Maniñgat, C.C., Juliano, Bienvenido O.
Formato: Journal Article
Lenguaje:Inglés
Publicado: Wiley 1978
Materias:
Acceso en línea:https://hdl.handle.net/10568/166551
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author Maniñgat, C.C.
Juliano, Bienvenido O.
author_browse Juliano, Bienvenido O.
Maniñgat, C.C.
author_facet Maniñgat, C.C.
Juliano, Bienvenido O.
author_sort Maniñgat, C.C.
collection Repository of Agricultural Research Outputs (CGSpace)
description Analysis of milled rice samples differing in alkali digestibility pattern, apparent solubility on cooking, and gel consistency showed that the alkali digestibility pattern is not a reliable indicator for differentiating indica and japonica rices. Apparent solubility was shown to be better related to amylose content than to alkali digestibility pattern, but hard gel‐consistency samples had lower solubility values and hotwater soluble amylose than other high amylose rices. The samples with hard gel consistency also had alkali digestibility pattern B. The KOH concentration of 1.7% was verified as the most sensitive for initial screening of rices differing widely in gelatinization temperature.
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spelling CGSpace1665512025-05-14T10:40:03Z Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice Maniñgat, C.C. Juliano, Bienvenido O. alkali digestibility pattern gel consistency milled rice Analysis of milled rice samples differing in alkali digestibility pattern, apparent solubility on cooking, and gel consistency showed that the alkali digestibility pattern is not a reliable indicator for differentiating indica and japonica rices. Apparent solubility was shown to be better related to amylose content than to alkali digestibility pattern, but hard gel‐consistency samples had lower solubility values and hotwater soluble amylose than other high amylose rices. The samples with hard gel consistency also had alkali digestibility pattern B. The KOH concentration of 1.7% was verified as the most sensitive for initial screening of rices differing widely in gelatinization temperature. 1978-01 2024-12-19T12:56:23Z 2024-12-19T12:56:23Z Journal Article https://hdl.handle.net/10568/166551 en Wiley Maniñgat, C. C.; Juliano, B. O. 2006. Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice. Starch Stand#228;rke, Volume 30 no. 4 p. 125-127
spellingShingle alkali digestibility pattern
gel consistency
milled rice
Maniñgat, C.C.
Juliano, Bienvenido O.
Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice
title Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice
title_full Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice
title_fullStr Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice
title_full_unstemmed Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice
title_short Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice
title_sort alkali digestibility pattern apparent solubility and gel consistency of milled rice
topic alkali digestibility pattern
gel consistency
milled rice
url https://hdl.handle.net/10568/166551
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