Characterization of traditional (Basmati 370) and developed (Pusa Basmati 1) basmati rice

International Journal of Food Properties

Volumn 11, Issue 4, 2008, Pages 910-918

  Chandi, Gurpreet Kaur ^a   Sogi, Dalbir Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Basmati rice; Cooking; Physical; Protein characteristics

Indexed keywords

BASMATI RICE; BIO-CHEMICALS; COOKING; COOKING PROPERTIES; COOKING TIMES; DIMENSIONAL CHANGES; ELONGATION RATIOS; MULTIPLE BANDS; PHYSICAL; PUSA BASMATI; SOLID LOSSES;

PUSA;

EID: 57049183021     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701673501     Document Type: Article

References (28)

1. Kik, M.C. The nutritive value of rice and its by-products. Arkansas Agricultural Experiment Station Bulletin, 1957; 589.
2. Bhattacharjee, P.; Singhal, R.S.; Kulkarni, P.R. Basmati rice: A review. International Journal of Food Science and Technology 2002, 37, 1-12.
3. Huke, R.E.; Huke, E.H. In Rice: Then and now; International Rice Research Institute: Los Banos, Phillippines, 1990; 44.
4. Siddiq, E.A. Export prospects of Indian Basmati rices. Indian Farming 1990, 40, 45-47.
5. Goyal, J.L.; Pingale, S.V. Detection of admixture in Basmati rice. Bulletin of Grain Technology, 1971, 9, 47-50.
6. Mahindru, S.N. Manual of Basmati rice; Metropolitan Publications: New Delhi, India, 1995; 307.
7. Vaingankar, N.M.; Kulkarni, P.R.; Preliminary observations on cooking quality parameters as indicators of adulteration of Basmati rice. Journal of Science of Food and Agriculture 1986, 37, 707-708.
8. Lookhart, G.L.; Albers, L.D.; Pomeranz, Y.; Webb, B.D. Identification of U.S. rice cultivars by high performance liquid chromatography. Cereal Chemistry 1987, 64, 199-206.
9. Association of Official Analytical Chemists. Official methods of analysis of the Association of Official Analytical Chemists. Virginia: AOAC Inc.: Arlington, VA 1990.
10. Lowry, O.H.; Rosebrough, N.J.; Farr, A.C.; Randal, R.J. Protein analysis with folin-phenol reagent. Journal of Biological Chemistry 1951, 193, 265-275.
11. nd ed.; John Wiley: New York, 1996.
12. Chrastil, J. Chemical and physicochemical changes of rice during storage at different temperatures. Journal of Cereal Science 1990, 11, 71-85.
13. Chaubey, P.K.; Nanda, B.B.; Richariya, A.K. Quality attributing characters of scented and nonscented rice. Oryza 1988, 25, 325-328.
14. Israkarn, K.; Charoenrein, S. Influence of annealing temperature on Tg of cooked rice stick noodles. International Journal of Food Properties 2007, 9, 759-766.
15. Huebner, F.R.; Bietz, J.A.; Webb B.D.; Juliano, B.O. Rice cultivar identification by high performance liquid chromatography of endosperm proteins. Cereal Chemistry 1990, 67, 129-135.
16. Cagampang, G.B.; Quiz, L.J.; Espirites, S.G.; Santiago, R.G.; Juliano, B.O. Studies on the extraction and composition of rice proteins. Cereal Chemistry 1966, 43, 145-155.
17. Iwasaki, T.; Shibuya, N.; Suzuki, T.; Chikubu, S. Gel filtration and electrophoresis of soluble rice proteins extracted from long, medium and short grain varieties. Cereal Chemistry 1982, 59, 192-195.
18. Lookhart G.L.; Bean, S.R. Rapid differentiation of Oat cultivara and of rice cultivara by capillary zone electrophoresis. Cereal Chemistry 1995, 72, 312-316.
19. Steenson, D.F.; Sathe, S.K. Characterization and digestibility of Basmati rice (Oryza sativa L. Var. Dehraduni) storage proteins. Cereal Chemistry 1995, 72, 275-280.
20. Zarins, Z.; Chrastil, J. Separation and purification of rice oryzenin subunits by anion exchange and gel permeation chromatography. Journal of Agricultural and Food Chemistry 1992, 40, 1599.
21. Wilkie, K.; Wootton, M.; Paton J.E. Sensory testing of Australian fragrant, imported fragrant and non fragrant rice aroma. International Journal of Food Properties 2004, 7, 27-36.
22. Hirannaiah, B.V.; Bhashyam, M.K.; Ali, S.Z. An improved cooking quality test for Basmati rice. Journal of Food Science and Technology 2001, 38, 116-119.
23. Bhattacharya, K.R.; Sowbhagya C.M. Water uptake by rice during cooking. Cereal Science Today 1971, 16, 420-424.
24. Hamaker, B.R.; Griffin, V.K. Effect of disulfide bond containing protein on rice starch gelatinisation and pasting. Cereal Chemistry 1993, 70, 377-380.
25. Villareal, C.P.; Juliano, B.O. Waxy gene factor and residual protein of rice starch granules. Starch/Staerke 1986, 38, 118.
26. Hamaker, B.R.; Griffin, V.K.; Moldenhauer, K.A.K. Potential influence of a starch granuleassociated protein on cooked rice stickiness. Journal of Food Science 1991, 356, 1327.
27. Chandrashekar, A.; Mazhar, H. The biochemical basis and implications of grain strength in Sorghum and Maize. Journal of Cereal Science 1999, 30, 193-207.
28. Basak, S.; Tyagi, R.S.; Srivastav, K.N. Biochemical characterization of aromatic and nonaromatic rice cultivare. Journal of Food Science and Technology 2002, 39, 55-58.