Amylographic pasting behaviour of Pakistani commercial rice varieties
2000
Sagar, M.A. (National Agricultural Research Centre, Islamabad (Pakistan)) | Ashraf, M. | Munir, M. | Khan, A.
Pasting behavior of rice flour of five fine (Basmati 370, Basmati 6129, Basmati 198, Kashmir Basmati and Lateefy) and five coarse (IR6, IR8, KS282, OR 82 and DR 83) rice varieties was determined using, Brabender Viscoamylograph. All viscosity values were found highly, significantly, correlated with amylose content and correspondingly with one another in fine group while variations existed in coarse group. The negative relationship between peak viscosity and amylose content was interpreted oil the basis content rather, than amylose content in both groups. Lateefy and DR 83 behaved differently in their specific groups presumably, due to greater difference in amylose content compared to other varieties. IRS gave higher values which were attributed to its characteristics of hard gel consistency nature. Higher peak viscosity, negative setback viscosity, lower breakdown viscosity and total setback viscosity values explained good cooking quality of rice flour.
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