A rapid, simple test, complementary to the test for amylose content, was developed based on
the consistency of a cold 4.4% milled‐rice paste in 0.20 N‐KOH. Consistency is measured …

… B vitamins diffuse inward from bran to endosperm, but not fat and protein, due to intervening
… Bran from parboiled rice has lower B vitamin content than raw bran. Parboiling results in …

A comprehensive account is given of worldwide varietal diversity in rice quality. Data are
tabulated on varietal impacts on quality characteristics such as amylose content and …

Amylose is the most important factor affecting the cooking and eating quality of milled rice [1].
Since the collaborative tests on amylose determination in 1970–71 [2], the simplified assay …

… 0.84, p < 0.01) and accords with the findings of Russell and Juliano (1983); the more resistant
the granule to gelatinization, the higher the energy required to disorganize its structure. It …

The concentration of 2-acetyl-l-pyrroline has been determined in the steam volatile oils of
10 different varieties of rice. From these data the amount present in the cooked rice was …

… a relatively more even distribution in the grain: milled rice retained 63 percent of the
sodium, 74 percent of the calcium and 83 percent of the Kjeldahl N content of brown rice (Juliano, …

… higher proportions of the long B-chains and lower proportions of the short chains than the …
The present study confirmed the presence of the long-chain fraction, ie, long B-chains with …

… Characterizing the CLD of amylopectin of rice grains revealed polymodal distribution
indicating several groups of B-chains (B1, B2, B3 and B4) consistent with the cluster model of …

… B complex vitamins but facilitates their diffusion into the endosperm. Thus, although parboiled
brown rice has lower vitamin B … as raw milled rice (Padua and Juliano 1974). However, no …