دورية أكاديمية
Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique.
| العنوان: | Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. |
|---|---|
| المؤلفون: | Dutta H; Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India., Mahanta CL; Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India. Electronic address: charu@tezu.ernet.in., Singh V; Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore, India., Das BB; Department of Food and Nutrition, Assam Agricultural University, Jorhat, India., Rahman N; Department of Food and Nutrition, Assam Agricultural University, Jorhat, India. |
| المصدر: | Food chemistry [Food Chem] 2016 Jan 15; Vol. 191, pp. 152-62. Date of Electronic Publication: 2014 Nov 06. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Oryza/*chemistry, Amylopectin/chemistry ; Amylose/chemistry ; Amylose/metabolism ; Chemical Phenomena ; Cooking ; Desiccation ; Hot Temperature ; Starch/chemistry ; Water/chemistry |
| مستخلص: | Bhoja chaul is a traditional whole rice product processed by the dry heat parboiling technique of low amylose/waxy paddy that is eaten after soaking in water and requires no cooking. The essential steps in Bhoja chaul making are soaking paddy in water, roasting with sand, drying and milling. In this study, the product was prepared from a low amylose variety and a waxy rice variety by an improvised laboratory scale technique. Bhoja chaul prepared in the laboratory by this technique was studied for physical, physicochemical, and textural properties. Improvised method shortened the processing time and gave a product with good textural characteristics. Shape of the rice kernels became bolder on processing. RVA studies and DSC endotherms suggested molecular damage and amylose-lipid complex formation by the linear B-chains of amylopectin, respectively. X-ray diffractography indicated formation of partial B-type pattern. Shifting of the crystalline region of the XRD curve towards lower values of Bragg's angle was attributed to the overall increase in inter-planar spacing of the crystalline lamellae. Resistant starch was negligible. Bhoja chaul may be useful for children and people with poor state of digestibility. (Copyright © 2014 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Dry heat parboiling; Ready-to-eat; Resistant starch; Rice product; Starch digestibility; TPA |
| المشرفين على المادة: | 059QF0KO0R (Water) 9005-25-8 (Starch) 9005-82-7 (Amylose) 9037-22-3 (Amylopectin) |
| تواريخ الأحداث: | Date Created: 20150811 Date Completed: 20151203 Latest Revision: 20161126 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.foodchem.2014.10.144 |
| PMID: | 26258715 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
|---|---|
| DOI: | 10.1016/j.foodchem.2014.10.144 |