Виола и Виолетта - сорта риса специального назначения (для диетического и детского питания)
2009
Tuman'yan, N.G. | Lotochnikova, T.N. | Kostina, S.S. | Lotochnikov, S.V. | Zelenskij, G.L. | Kharitonov, E.M., All-Russia Research and Development Inst. of Rice, Krasnodar (Russian Federation)
Glutinous rice varieties (also known as sticky, coating, containing no amylose in starch) Viola and Violetta are intended for producing special infant and dietary foods. The total yield of groats from these varieties – 65.8-70.2%, the yield of whole kernel – 40-60%, the content of protein in groats – 7.5-9.0%. The culinary qualities of the Viola and Violetta grain were estimated by some physical and organoleptic value. The control was grain of rice variety Liman. The water-uptake and water-absorption ratios of groats of glutinous rice and Liman are 2.9 and 3.0; 4.5-4.4 and 4.6, respectively. The cooked glutinous rice groats is soft, sticky, transparent and damped, from Liman is semi-fluffy, dull and semi-lustrous. Glutinous rice flour is a powdered product having valuable properties: as a paste, it provides the integrity of the structure of foods when frozen and melted. Experimentally, there was shown a possibility to use flour from glutinous rice for making baking products, as well as groats and flour for preparing rice puddings, rice cutlets, dolma, pancakes, and casseroles. Technical specifications have been developed to produce 3 kinds of products for infant food and other rice products
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