Physicochemical properties of dry- and semi-wet-milled rice flours after fermentation by Lactobacillus amylovorus

2019 ◽  
Vol 85 ◽  
pp. 15-19 ◽  
Author(s):  
So-Hyun Cho ◽  
Byung-Hoo Lee ◽  
Jong-Bang Eun
Keyword(s):  
Physicochemical Properties ◽  
Milled Rice ◽  
Lactobacillus Amylovorus ◽  
Rice Flours

scholarly journals Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy.

2001 ◽  
Vol 7 (2) ◽  
pp. 104-109 ◽  
Author(s):  
Naoto Shimizu ◽  
Takashi Yanagisawa ◽  
Hiroshi Okadome ◽  
Hidechika Toyoshima ◽  
Henrik Andren ◽  
...  
Keyword(s):  
Near Infrared ◽  
Milled Rice ◽  
Infrared Transmittance ◽  
Rice Flours

The Palatability and Physicochemical Properties of Milled Rice for Each Grain-Thickness Group

2001 ◽  
Vol 4 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Yuji Matsue ◽  
Hirokazu Sato ◽  
Yosuke Uchimura
Keyword(s):  
Physicochemical Properties ◽  
Milled Rice

scholarly journals Effects of Heat Moisture Treatments on the Digestibility and Physicochemical Properties of Various Rice Flours

2018 ◽  
Vol 24 (5) ◽  
pp. 851-859 ◽  
Author(s):  
Wataru Noro ◽  
Keiko Morohashi ◽  
Sumiko Nakamura ◽  
Masaharu Nakajima ◽  
Ken'ichi Ohtsubo
Keyword(s):  
Physicochemical Properties ◽  
Rice Flours

In vitro digestibility and physicochemical properties of milled rice

2015 ◽  
Vol 172 ◽  
pp. 757-765 ◽  
Author(s):  
Sushil Dhital ◽  
Laura Dabit ◽  
Bin Zhang ◽  
Bernadine Flanagan ◽  
Ashok K. Shrestha
Keyword(s):  
Physicochemical Properties ◽  
In Vitro Digestibility ◽  
Milled Rice

Penilaian Ciri Fisiokimia, Mutu Memasak dan Komposisi Zat Pemakanan Beras MR 283 dan MR 284

2014 ◽  
Vol 70 (6) ◽  
Author(s):  
Rosniyana Ahmad ◽  
Amiruddin Mokhtar ◽  
Elixon Sunian
Keyword(s):  
Physicochemical Properties ◽  
Gelatinization Temperature ◽  
Uptake Ratio ◽  
Nutritional Content ◽  
Elongation Ratio ◽  
Milled Rice ◽  
Rice Varieties ◽  
Solid Loss ◽  
Rice Samples ◽  
Gel Consistency

The purpose of this study was to determine the physicochemical properties, cooking characteristics and nutritional content of MR 283 and MR 284 rice varieties. These samples were evaluated in form of milled rice. The physicochemical properties determined were gelatinization temperature and gel consistency. The samples analysed had high gelatinization temperature. Intermediate gel was detected in the rice samples. Variations in cooking time, elongation ratio, volume of expansion, water uptake ratio and solid loss were observed. The rice had elongation ratio of less than 2 which indicated that rice samples did not elongate during cooking. MR 283 milled rice contained 7.43% protein and 0.77% fat contents while MR 284 had 8.6 and 0.74% of protein and fat contents respectively. Analysis of mineral and vitamin contents indicates that the rice samples had different values for nutritional contents.

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