| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10544482 | Food Chemistry | 2005 | 7 Pages |
Abstract
Physical, cooking and protein characteristics of coarse (IR-8), fine (PR-106) and superfine (Basmati-386) rice cultivars were studied for establishing criteria of identification. Paddy grains of Basmati-386 had the least thousand seed weight while milled rice had maximum kernel length and L/B ratio. Basmati-386 took minimum cooking time and exhibited the highest elongation ratio. The ÎL/ÎW ratio better distinguished the three cultivars as Basmati-386 had a significantly higher value. SDS-PAGE of globulin and glutelin could be used as an identification tool for differentiating the three cultivars by protein patterns.
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Authors
Gurpreet Kaur Thind, D.S. Sogi,