+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Quality improvement and evaluation of hypoallergenic rice grains

Journal of Food Science 55(4): 1105-1107

Quality improvement and evaluation of hypoallergenic rice grains

The color of hypoallergenic rice grains, produced by an enzymatic process was improved by treatment with diluted hydrochloric acid and washing with water. The acid-treated grains were steamed at the surface layer to prevent breakage. Textural evaluation showed the cooked hypoallergenic rice grains had a favorable stickiness/hardness ratio.

Accession: 002200284

DOI: 10.1111/j.1365-2621.1990.tb01609.x

Download PDF Full Text: Quality improvement and evaluation of hypoallergenic rice grains

Related references

Onishi, R.; Hara, Y.; Arai, E., 2001: Improvement of eating quality and preservability of cooked rice obtained from aged rice grains by weak electrolyzed cathode water. With the weak electrolyzed cathode water or a kind of electrolyzed water obtainable by electrolysis of tap water used for cooking of aged rice grains having the quality deteriorated, the effect of improving the eating quality of cooked rice was te...

Aoyama K.; Arai E.; Watanabe M.; Fuke S., 1992: Quality improvement of enzymatically treated rice grains by steaming and gelatin coating. Enzymatic treatment has been reported to be useful for improving cooking qualities of old crop rice grains. This paper deals with improving mechanical qualities of the enzymatically treated grains for handling and transportation. Steaming and gela...

Ebata, M., 1978: Studies of diagnosis of rice grains by photometric method 4. estimation of milling degree and quality evaluation of milled rice. Methods for the estimation of the quality of milled rice and the degree of milling were investigated. Several characteristics of rice grain were also studied utilizing light transmittance with special reference to wave length and kernel characteri...

Okadome, Hiroshi, 2005: Application of instrument-based multiple texture measurement of cooked milled-rice grains to rice quality evaluation. The subject of this study was to examine a method of multiple texture measurement of cooked milled-rice grains and to develop techniques for quality evaluation on the basis of the method. The low-and high-compression (LHC) test, which measures sur...

Kataoka, K., 1969: Studies on the chemical quality constituents of rice grains. I. Intervarietal differences in the protein content of unpolished rice grains. Of 51 varieties, the early varieties, in general, had higher protein contents than the medium and late varieties, although the early varieties Gimmasari, Takanenishiki, Gohyakumangoku and Asahi 4 had low protein. It was noted that brewing varietie...

Yamauchi, F.; Ouchi, K.; Yamamoto, T., 1985: Studies on the chemical composition of rice grains grown in Hokkaido. 4. Evaluation of rice quality through beta -amylase activity and viscogram characteristics. In a study of 20 varieties from Hokkaido and 4 from Honshu, there were negative correlations between protein and amylose contents and between protein content and beta -amylase activity in samples of milled grains. Amylose content and beta -amylase...

Ebata M., 1972: Evaluation of rice grain quality by a photometric method part 1 study of light transmittance and reflectance by rice grains and of a measuring instrument. Japanese Journal of Crop Science 41(3): 348-352

Kurasawa, H.; Hayakawa, T.; Kanauchi, K.I.aue, I.; Kanauchi, K.\y.; Kudo, M., 1967: Studies on the edible quality of nonglutinous rice from Niigata. IX. The cooking quality of rice grains and the intensity of coloration of rice starch after treatment with iodine. The chemical composition of 15 varieties of white milled rice, their palatability and stickiness when cooked and the results of iodine colour tests of starch from these varieties are presented in tabular form. The starch of the glutinous varieties...

IIda, S.; Takano, T.; Tsubaki, K.; Ikezawa, Z.; Nishio, T., 1993: Evaluation of a rice mutant as a material of hypoallergenic rice. A rice mutant line, 85KG-4, having a low content of salt-soluble 16kDa allergenic protein was used as a material for preparing hypoallergenic rice by enzyme treatment. Infiltration of salt solution containing detergent and washing with running wat...

Okamura, T.; Matsuhisa, T., 1963: Studies on fluorine and related substances in rice grains. II. The fluorine content of unpolished grains of upland nonglutinous rice, lowland glutinous rice and rice for sake production and of polished grains.. The fluorine contents of Japanese varieties of the above types are reported. In general glutinous rice contains more fluorine than nonglutinous and lowland rice more than upland.