Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice
Washing and cooking of waxy and nonwaxy milled rice and rice flour resulted in extraction of lipids, and carbohydrates, principally starch and nonstarch polysaccharides. Lipids, nonstarch polysaccharides and amylose contributed to hardening of waxy rice (IR 29) starch gel consistency in H2O. Lipids...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1987
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166556 |
| _version_ | 1855521828439588864 |
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| author | Perez, C.M. Juliano, Bienvenido O. Pascual, C.G. Novenario, V.G. |
| author_browse | Juliano, Bienvenido O. Novenario, V.G. Pascual, C.G. Perez, C.M. |
| author_facet | Perez, C.M. Juliano, Bienvenido O. Pascual, C.G. Novenario, V.G. |
| author_sort | Perez, C.M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Washing and cooking of waxy and nonwaxy milled rice and rice flour resulted in extraction of lipids, and carbohydrates, principally starch and nonstarch polysaccharides. Lipids, nonstarch polysaccharides and amylose contributed to hardening of waxy rice (IR 29) starch gel consistency in H2O. Lipids extracted were mainly nonstarch lipids, principally free fatty acids. Nonstarch polysaccharides extracted in cold water were rich in glucose, galactose and arabinose, but those extracted in hot water were mainly glucans. Hot water extractable starch was more in waxy than in nonwaxy rice but complexed less with IR 29 amylopectin. |
| format | Journal Article |
| id | CGSpace166556 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1987 |
| publishDateRange | 1987 |
| publishDateSort | 1987 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1665562025-05-14T10:39:37Z Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice Perez, C.M. Juliano, Bienvenido O. Pascual, C.G. Novenario, V.G. lipids carbohydrates washing boiling milled rice Washing and cooking of waxy and nonwaxy milled rice and rice flour resulted in extraction of lipids, and carbohydrates, principally starch and nonstarch polysaccharides. Lipids, nonstarch polysaccharides and amylose contributed to hardening of waxy rice (IR 29) starch gel consistency in H2O. Lipids extracted were mainly nonstarch lipids, principally free fatty acids. Nonstarch polysaccharides extracted in cold water were rich in glucose, galactose and arabinose, but those extracted in hot water were mainly glucans. Hot water extractable starch was more in waxy than in nonwaxy rice but complexed less with IR 29 amylopectin. 1987-01 2024-12-19T12:56:23Z 2024-12-19T12:56:23Z Journal Article https://hdl.handle.net/10568/166556 en Wiley Perez, C. M.; Juliano, B. O.; Pascual, C. G. and Novenario, V. G. 2006. Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice. Starch Stärke, Volume 39 no. 11 p. 386-390 |
| spellingShingle | lipids carbohydrates washing boiling milled rice Perez, C.M. Juliano, Bienvenido O. Pascual, C.G. Novenario, V.G. Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice |
| title | Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice |
| title_full | Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice |
| title_fullStr | Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice |
| title_full_unstemmed | Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice |
| title_short | Extracted Lipids and Carbohydrates During Washing and Boiling of Milled Rice |
| title_sort | extracted lipids and carbohydrates during washing and boiling of milled rice |
| topic | lipids carbohydrates washing boiling milled rice |
| url | https://hdl.handle.net/10568/166556 |
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