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Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural properties (Record no. 130512)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02043nam a2200169 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241209b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sakshi Sharma |
| 245 ## - TITLE STATEMENT | |
| Title | Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural properties |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p1662-1674 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | The optimization of hydration temperature and duration were determined in six basmati and non-basmati paddy cultivars varying in grain size, shape, and amylose content based on kinetic parameters and effect of hydration temperature on physical, milling, textural and color attributes. Based on higher R2, lower Chi square and RMSE values, Peleg model fitted more suitably compared to Singh and Kulshrestha model. Hydration process significantly altered geometric, gravimetric and mechanical properties as evident by regression analysis. Physical properties except length and L/B ratio positively correlated with increasing hydration temperature. Head rice yield significantly improved in the hydrated treatments and showed a linear increase with the increase in hydration temperature. Head rice yield significantly correlated with hardness of grain (r = 0.684, p ≤ 0.01). Variable physico-chemical properties of cultivars led to establishment of cultivar specific optimum hydration temperature. Based on improvement in hardness, milling efficiency, head rice yield, color and textural attributes, the optimized temperature emerged as 75 °C for long slender grained cultivars (PB1509, PB1718, PS17) and 80 °C for medium grained cultivars (PD18, KJ, AL). The results revealed that optimum hydration temperature should be cultivar specific to get better output of parboiling process. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Hardness ">Hardness </a> |
| -- | <a href="Head rice ">Head rice </a> |
| -- | <a href="Hydration ">Hydration </a> |
| -- | <a href="Kinetics ">Kinetics </a> |
| -- | <a href="Paddy ">Paddy </a> |
| -- | <a href="Physical properties ">Physical properties </a> |
| -- | <a href="Water absorption">Water absorption</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110680 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP392 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 09/12/2024 | JP392.4 | 09/12/2024 | 09/12/2024 | Journal Article |