|
|||||
|
|
Effect of temperature during ripening on grain quality of rice |
|
| Authors: | Adoration P Resurreccion Tetsuo Hara Bienvenido O Juliano Shouichi Yoshida |
| Institution: | 1. Chemistry ond Plant Physiology Departments , The International Rice Research Institute , Laguna , Philippines;2. Faculty of Agriculture , Gifu University , Kakamigahara, Gifu , Japan |
| Abstract: | Temperature during grain ripening has been shown to affect amylose content and gelatinization temperature of rice starch (1–6). These studies demonstrated that high ambient temperature results in lower amylose content and higher gelatinization temperature of the starch. Rice starches obtained from rice grains that matured at lower temperature had higher iodine blue values and were more susceptible to alkali digestion than those that ripened at higher temperature. |
| Keywords: | aggregate stability artificial aggregates crusting susceptibility impact of rain drops slaking of aggregates |