ICAR Research Data Repository for Knowledge Management
Changes leading to improved culinary properties of rice on storage.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3362/
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| Title |
Changes leading to improved culinary properties of rice on storage.
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| Creator |
Desikachar, H. S. R.
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| Subject |
01 Rice
03 Cooking-Recipes 06 Preservation and Storage |
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| Description |
Fresh rice. upon cooking, lost more solids into the cooking water than stored rice; it cooked to a pasty consistency, yielding a viscous gruel. Solutions of amylose and starch isolated from fresh rice had a slightly higher spedfic viscosity than the corresponding constituents from old rice. The amylose from the new rke also exhibited a lower iodine-combining capacity when titrated potentiometrically with iodine. The water-imbibing capacity of fresh rice was greater than that of stored rice. |
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| Date |
1956
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3362/1/Cereal%20Chemistry%2C%20Volume-33%285%20%281956%29%20324-328.pdf
Desikachar, H. S. R. (1956) Changes leading to improved culinary properties of rice on storage. Cereal Chemistry, 33 (5). pp. 324-328. |
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