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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/71713
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | S. J. Kale | en_US |
dc.contributor.author | S. K. Jha | en_US |
dc.contributor.author | G. K. Jha | en_US |
dc.contributor.author | J. P. Sinha | en_US |
dc.contributor.author | S. B. Lal | en_US |
dc.date.accessioned | 2022-04-27T10:41:03Z | - |
dc.date.available | 2022-04-27T10:41:03Z | - |
dc.date.issued | 2015-04-23 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/71713 | - |
dc.description | Not Available | en_US |
dc.description.abstract | An attempt was made to determine the qualitative changes in basmati rice (Pusa Basmati 1121, PB1121) during soaking at 40 °C to 80 °C. Soaking temperature had significant effect (α = 0.01) on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%, 27.26%, 8.79% and 2.56%, respectively, but differences in these traits were observed after soaking. Amylose to amylopectin ratio (Am/Ap) decreased from 0.59 to 0.52 (soaked at 80 °C). Crude fibre and crude ash contents increased after soaking. The mineral composition (K, P, S, Ca, Mg, Mn, Fe, Cu and Zn) in soaked rice was found to be 16.46% higher than un-soaked rice at the same degree of polishing. Glycemic index of un-soaked rice was found to be 58.41, but decreased to 54.31 after soaking at 80 °C. Pasting properties, scanning electron microscope images, and X-ray diffractograms suggested partial gelatinization of starch in the temperature range of 60 °C to 80 °C. Based on qualitative changes in rice (apparent amylose content, Am/Ap ratio and crystallinity rate), it was concluded that intermediate soaking temperatures (60 °C to 70 °C) would be useful for soaking of PB1121. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | basmati rice; soaking; glycemic index; starch characteristic; temperature; chemical composition; crystallinity | en_US |
dc.title | Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Article | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Rice Science | en_US |
dc.publication.volumeno | 22 (5) | en_US |
dc.publication.pagenumber | 227-236 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute for Post Harvest Engineering and Technology | en_US |
dc.publication.authorAffiliation | ICAR::Indian Agricultural Research Institute | en_US |
dc.publication.authorAffiliation | ICAR::Indian Agricultural Statistics Research Institute | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 9.16 | en_US |
Appears in Collections: | AEng-CIPHET-Publication |
Files in This Item:
File | Description | Size | Format | |
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Sakhap_Soaking induced.pdf | 837.85 kB | Adobe PDF | View/Open |
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