Effect of storage, cooking and chemical treatment on protein and starch digestibilities of Basmati rice (Oryza sativa L.) genotypes

被引：0
|
作者：
Deka, SC [1 ]
Sood, DR [1 ]
机构：
[1] Assam Agr Univ, Dept Biochem & Agr Chem, Jorhat 785013, Assam, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2001年 / 38卷 / 06期
关键词：
Basmati rice; protein digestibility; starch digestibility; storage; cooking; chemical instantization; rice quality;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Changes in protein and starch digestibilities were assessed during aging, cooking and chemical treatment of raw and cooked Basmati rice of 12 gentoypes. In vitro protein and starch digestibility improved upon storage and after 4, 8 and 12 months. 'Pusa Basmati-1', 'Haryana Basmati-1' and 'Basmati-370' gave higher values for protein and starch digestibility than the other genotypes. Cooked rice showed higher digestibilities of protein and starch than uncooked rice. Among calcium lactate, citrate and disodium phosphate tried, calcium lactate-treated rice gave higher starch and protein digestibility values after all the storage periods. Compared to uncooked chemically treated rice, cooked rice treated with all the chemicals gave higher protein digestibility. The starch digestibility of chemically treated cooked rice was found higher than raw, cooked and chemically treated raw rice. 'Pusa Basmati-1' recorded maximum starch digestibility and 'PR-106' the least.
引用
收藏
页码：565 / 570
页数：6
相关论文
共 50 条
  • [1] Effect of storage on fatty acid profiles of basmati rice [Oryza sativa L.) genotypes
    Deka, SC
    Sood, DR
    Gupta, SK
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2000, 37 (03): : 217 - 221
  • [2] Effect of storage on fatty acid profiles of basmati rice (Oryza sativa L.) genotypes
    [J]. 2000, AFST, Mysore, India (37)
  • [3] Nutritional evaluation of basmati rice (Oryza sativa L.) genotypes
    Deka, SC
    Sood, DR
    Gupta, KR
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2000, 37 (03): : 272 - 276
  • [4] PERFORMANCE OF BASMATI RICE (Oryza sativa L.) GENOTYPES UNDER DIFFERENT CROP ESTABLISHMENT METHODS
    Kesh, Hari
    Ram, Khushi
    [J]. GENETIKA-BELGRADE, 2022, 54 (01): : 27 - 42
  • [5] Seed storage protein polymorphism in ten elite rice (Oryza sativa L.) genotypes of Sindh
    Galani, S.
    Naz, F.
    Soomro, F.
    Jamil, I.
    Zia-ul-Hassan
    Azhar, A.
    Ashraf, A.
    [J]. AFRICAN JOURNAL OF BIOTECHNOLOGY, 2011, 10 (07): : 1106 - 1111
  • [6] Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)
    Chin, Lyda
    Therdthai, Nantawan
    Ratphitagsanti, Wannasawat
    [J]. JOURNAL OF FOOD QUALITY, 2020, 2020
  • [7] Responses of rice (Oryza sativa L.) genotypes of submergence
    Afrin, Wazifa
    Nafis, Mahmudul Hassan
    Hossain, Muhammed Ali
    Islam, Mirza Mofazzal
    Hossain, Md. Amir
    [J]. COMPTES RENDUS BIOLOGIES, 2018, 341 (02) : 85 - 96
  • [8] In vitro Differentiation and Transformation of Elite Basmati Rice Varieties (Oryza sativa L.)
    Baliyan, Nikita
    Kumar, Pushpendra
    Purushottam
    [J]. VEGETOS, 2011, 24 (01): : 157 - 164
  • [9] Farmers' Participatory Plant Breeding for Improvement of Basmati rice (Oryza sativa L.)
    Singh, Devi
    [J]. VEGETOS, 2010, 23 (01): : 145 - 149
  • [10] Effect of parboiling on starch digestibility and mineral bioavailability in rice (Oryza sativa L.)
    Kumar, Awadhesh
    Lal, Milan Kumar
    Nayak, Sarangadhar
    Sahoo, Upasana
    Behera, Ajit
    Bagchi, Torit Baran
    Parameswaran, C.
    Swain, Padmini
    Sharma, Srigopal
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 156
12345