Effect of defattening on gelatinization of starch and cooking properties of akibare (Japonica) and Milyang 30 (J/Indica) milled rice
1986
Kim, S.M. | Kim, K.O. (Ewha Women's Univ., Seoul (Korea R.). Dept. of Food and Nutrition) | Kim, S.K. (Tankook Univ., Seoul (Korea R.). Dept. of Food Science and Nutrition)
Effects of defattening on the starch gelatinization of Akibare (Japonica) and Milyang 30 (J/Indica) rice and on textural properties of the cooked rices were investigated. Defattening increased amylographic viscosity greater in Milyang 30 than in Akibare. Hardness of cooked rice was decreased by defattening both in Akibare and Milyang 30. The reduction of hardness, however, was more pronounced for Milyang 30 than for Akibare by defattening
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