Effect of degree of milling and protein content of milled rice gel consistency
2000
Roferos, L.T., Philippine Rice Research Inst., Los Banos, Laguna (Philippines). Rice Chemistry and Food Science Div.) | Patindol, J.A., Philippine Rice Research Inst., Maligaya, Science City of Munoz, Nueva Ecija (Philippines). Rice Chemistry and Food Science Div.) | Juliano, B.O., Philippine Rice Research Inst., Los Banos, Laguna (Philippines). Rice Chemistry and Food Science Div.)
From 1992 to 1994, NCT entries tended to have softer gel consistency (GC) values, which was attributed to overmilling in the McGill Miller No. 2 for 60 sec. Reduction of milling time to 30 sec resulted in normal GC values. Since 1995, however, hard GC values were obtained with NCT entries, which was due to their lower degree of milling from higher protein content. GC was harder despite lower starch content due to higher oil content of the undermilled rice and increased KOH-soluble protein contribution to GC. The amylose content (AC) was also lowered due to higher fat content and to lower starch content of milled rice. An interim measure is to revert to 60 sec milling and reduction of rice flour weight to 90 mg to produce normal GC values, until the higher protein content level in NCT entries is resolved.
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