Fat Contents in Raw and Cooked Assam Rice Varieties

Journal of Food Science and Technology

Volumn 37, Issue 1, 2000, Pages 58-60

  Begum, Marium ^a   Bhattacharyya, Ruma ^a  

^a ASSAM AGRICULTURAL UNIVERSITY   (India)

Author keywords

Amylose lipid complex; Cooked rice fat; Crude fat; Gelatinisation; Glutinous; Non glutinous; Rice fat

Indexed keywords

EID: 0012723453     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Acker L. Becker G (1972) Lipids in cereal starches _ A review. J Cereal Sci 8:1-16
2. AOAC (1970) Official Methods of Analysis. 11th edn. Association of Official Analytical Chemists, Washington DC pp 222
3. Chakrabarty KT, Dwarakanath RK, Bhat PB (1972). Studies on physico-chemical properties of some varieties of rice. J Food Sci Technol 9:140-143
4. Dutta L. Barua NJ (1978) Nutrient composition of glutinous and non-glutinous rice varieties grown in Assam. Indian J Agric Sci 48:610-613
5. Ghafoorunissa (1988) Fat and fatty acid contents of cereals and pulses and their relevance to Indian diets. European J Clinical Nutrition 43:275-283
6. Juliano OB, Bautista MG, Lugay CJ, Reyes CA (1964) Studies on the physico-chemical properties of rice. J Agric Food Chem 12:131-138
7. Morrison RW (1988) Lipids on cereal starches: A review. J Cereal Sci 8: 1-15
8. Roth H, Rock PS (1972a) The chemistry and technology of frying fat. I. Chemistry. Bakers Digest 46: 38-41
9. Roth H. Rock PS (1972b) The chemistry and technology of frying fat. II. Technology. Baker's Digest. 46: 42-45