Physico-chemical properties of Idhi batters from rice with varied amylose content
1987
Kaw, V. | Mabesa, L.B. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
Idhi batters were prepared from rice of varied amylose contents namely: IR8 (high amylose), IR64 (intermediate amylose), IR24 (low amylose) and IR29 (non-amylose or waxy). All these varieties were obtained from the International Rice Research Institute [Los Banos, Laguna, Philippines]. Results indicated that pH decreased and acidity expressed as lactic acid and non-protein nitrogen increased as fermentation progressed. However, change in these parameters were faster in the batter prepared from varieties with higher and intermediate amylose contents. Volumes of batter from low and non-amylose rice varieties were higher than from those with intermediate and high amylose content.
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