Diversification of rice utilization
1997
Wichian Voraputhaporn(Khon Kaen Univ., Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology)
Physical and chemical properties of 2 kinds of rice (Kaodokmali 105 and Loengtong) and 2 kinds of glutinous rice (Ko Kho 6 and Kampay) were studied. The results showed that Loengtong had higher amylose than Kaodokmali 105 (27.43 and 16.42 percent respectively). Other proximate analyses: protein, fat, ash, fiber, carbohydrate and starch from the 2 kinds of rice were almost the same. The proximate analyses of the 2 kinds of glutinous rice were slightly different. Other studies on physical characteristics of rice and glutinous rice were percent solubility, swelling power of starch, starch granule, size and shape, alkali spreading value, gel consistency, water absorption of starch, grain elongation, volume expansion of grain, water binding capacity of starch. From pasting characteristic study, Loengtong was well accepted by taste panels and villagers. Most of rice products from rice and glutinous rice showed almost the same acceptable quality.
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