Details

Autor(en) / Beteiligte

• Kaur, Shubhneet
• Panesar, Parmjit S
• Bera, Manab B
• Kumari, Shweta

Titel

Physicochemical, Textural, Pasting, and In Vitro Digestion Properties of Some Basmati and Non-Basmati Rice Cultivars

Ist Teil von

• International journal of food properties, 2014-05, Vol.17 (5), p.1055-1066

Ort / Verlag

Abingdon: Taylor & Francis

Erscheinungsjahr

2014

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• Grain quality attribute tests based on physicochemical, textural, pasting, and in vitro digestion properties of eight different rice cultivars were studied. Basmati varieties showed higher values of amylose content, iodine absorption, blue value, hardness, cohesiveness, pasting temperature, and set back, whereas swelling power, solubility, adhesiveness, peak viscosity, and breakdown values were found to be higher in non-basmati varieties. The release of maltose from basmati rice flour (23.12–25.86 mg/g rice flour) was found to be slower as compared to non-basmati ones (27.43–28.36 mg/g rice flour). Amylose content showed significant correlations with different quality parameters at 5% level of significance.