A Gel Consistency Test for Eating Quality of Rice
A rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled‐rice paste in 0.20 N‐KOH. Consistency is measured by the length in a test tube of the cold gel held horizontally for 0.5 or 1 h. The consistency values are correlated wit...
| Autores principales: | , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1973
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166615 |
| _version_ | 1855516399274819584 |
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| author | Cagampang, Gloria B. Perez, Consuelo M. Juliano, Bienvenido O. |
| author_browse | Cagampang, Gloria B. Juliano, Bienvenido O. Perez, Consuelo M. |
| author_facet | Cagampang, Gloria B. Perez, Consuelo M. Juliano, Bienvenido O. |
| author_sort | Cagampang, Gloria B. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | A rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled‐rice paste in 0.20 N‐KOH. Consistency is measured by the length in a test tube of the cold gel held horizontally for 0.5 or 1 h. The consistency values are correlated with amylograph setback viscosity and can differentiate into three consistency types–low, medium, and high–even rice samples of similar amylose contents as long as they are between 24 to 30%. |
| format | Journal Article |
| id | CGSpace166615 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1973 |
| publishDateRange | 1973 |
| publishDateSort | 1973 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1666152024-12-19T14:11:58Z A Gel Consistency Test for Eating Quality of Rice Cagampang, Gloria B. Perez, Consuelo M. Juliano, Bienvenido O. eating quality gel consistency test A rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled‐rice paste in 0.20 N‐KOH. Consistency is measured by the length in a test tube of the cold gel held horizontally for 0.5 or 1 h. The consistency values are correlated with amylograph setback viscosity and can differentiate into three consistency types–low, medium, and high–even rice samples of similar amylose contents as long as they are between 24 to 30%. 1973-12 2024-12-19T12:56:28Z 2024-12-19T12:56:28Z Journal Article https://hdl.handle.net/10568/166615 en Wiley Cagampang, Gloria B.; Perez, Consuelo M. and Juliano, Bienvenido O. 2006. A Gel Consistency Test for Eating Quality of Rice. J Sci Food Agric, Volume 24 no. 12 p. 1589-1594 |
| spellingShingle | eating quality gel consistency test Cagampang, Gloria B. Perez, Consuelo M. Juliano, Bienvenido O. A Gel Consistency Test for Eating Quality of Rice |
| title | A Gel Consistency Test for Eating Quality of Rice |
| title_full | A Gel Consistency Test for Eating Quality of Rice |
| title_fullStr | A Gel Consistency Test for Eating Quality of Rice |
| title_full_unstemmed | A Gel Consistency Test for Eating Quality of Rice |
| title_short | A Gel Consistency Test for Eating Quality of Rice |
| title_sort | gel consistency test for eating quality of rice |
| topic | eating quality gel consistency test |
| url | https://hdl.handle.net/10568/166615 |
| work_keys_str_mv | AT cagampanggloriab agelconsistencytestforeatingqualityofrice AT perezconsuelom agelconsistencytestforeatingqualityofrice AT julianobienvenidoo agelconsistencytestforeatingqualityofrice AT cagampanggloriab gelconsistencytestforeatingqualityofrice AT perezconsuelom gelconsistencytestforeatingqualityofrice AT julianobienvenidoo gelconsistencytestforeatingqualityofrice |