Journal ArticleDOI
Physicochemical properties of brown rice from Oryza species and hybrids
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This article is published in Journal of Agricultural and Food Chemistry.The article was published on 1968-01-01. It has received 26 citations till now. The article focuses on the topics: Brown rice & Oryza.read more
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Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans.
TL;DR: It is concluded that amylose content alone is not a good predictor of starch-digestion rate or glycemic response, as these properties can differ in physicochemical properties and this, in turn, can influence starch digestibility and blood glucose response.
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Changes in Physicochemical Properties of Rice during Storage
TL;DR: In this paper, the physicochemical properties of rices which had different amylose contents were studied when the rice was stored at 2°C and 29°C as rough rice, milled rice, defatted milled Rice, and as starch.
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Major factors affecting cooked milled rice hardness and cooking time
TL;DR: In this paper, a study was made of factors affecting cooking time and the relationship between water:rice ratio (water content) in the rice cooker method and Instron hardness of cooked rice using 10 milled rice samples of diverse properties.
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Indicators of eating quality for non-waxy rices
TL;DR: The authors found that a higher rice concentration improved the differentiation among low-amylose samples for gel and amylograph consistency, final gelatinisation temperature, or both, among rices of similar amylose content (high, intermediate or low) differences in hardness of cooked rice.
Journal ArticleDOI
Variation in the amylose and lipid contents and some physical properties of rice starches
W.R. Morrison,M. Nasir Azudin +1 more
TL;DR: In this paper, the starches of 14 waxy and 17 non-waxy rice varieties were studied, and significant linear correlations were observed between amylose contents, lipid contents, gelatinisation temperatures and enthalpies in the majority of the rice starches from each variety and in all 60 starches.