Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice

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dc.creatorManiñgat, C.C.
dc.creatorJuliano, Bienvenido O.
dc.date1978-01
dc.date2024-12-19T12:56:23Z
dc.date2024-12-19T12:56:23Z
dc.date.accessioned2026-06-27T04:16:12Z
dc.descriptionAnalysis of milled rice samples differing in alkali digestibility pattern, apparent solubility on cooking, and gel consistency showed that the alkali digestibility pattern is not a reliable indicator for differentiating indica and japonica rices. Apparent solubility was shown to be better related to amylose content than to alkali digestibility pattern, but hard gel‐consistency samples had lower solubility values and hotwater soluble amylose than other high amylose rices. The samples with hard gel consistency also had alkali digestibility pattern B. The KOH concentration of 1.7% was verified as the most sensitive for initial screening of rices differing widely in gelatinization temperature.
dc.identifierhttps://hdl.handle.net/10568/166551
dc.identifier.urihttp://hdl.handle.net/123456789/27201
dc.languageen
dc.publisherWiley
dc.sourceManiñgat, C. C.; Juliano, B. O. 2006. Alkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice. Starch Stand#228;rke, Volume 30 no. 4 p. 125-127
dc.subjectalkali digestibility pattern
dc.subjectgel consistency
dc.subjectmilled rice
dc.titleAlkali Digestibility Pattern, Apparent Solubility and Gel Consistency of Milled Rice
dc.typeJournal Article

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