Rauf Ahmad1, Karam Ahad2 and Aziz Ullah Shah3
... | Milling, physical and cooking quality of candidate hybrid varieties of fine and coarse rice category, were tested for their performance against the respective standards. In hybrid category, 58% candidates milling quality found excellent or good (head rice yield– HRY 51-70%), 23% marginal (HRY 40 – 50%) and 18% below limit (< 40%). Physically, 60% samples were extra-long size, slender shape and coarse type. Nineteen percent samples were long o...

 Muhammad Akhter*, Muhammad Azhar Ali**, Zulqarnain Haider* and Shahzad Muzammil***

PHYSICO-CHEMICAL CHANGES IN GRAINS OF SOME ADVANCE LINES/ VARIETIES OF RICE (ORYZA SATIVA L.) AFTER PARBOILING
...tio of broken grains and cooking quality parameters such as curling, bursting and cooked grain length. The study showed significant variation in efficacy of parboiling to different varieties/lines. The results clearly showed average increase in mineral contents in terms of ash% increase, dry matter, longer cooked grain length and considerable rise in vitamin B6 contents, higher total milling recovery and head rice recovery in almost all the samples. While crud...

Tanveer Sultan1, Anwaar Ahmed1, Aqsa Qayyum2*, Amer Mumtaz2 and Naeem Khalid

...egatively influenced the cooking quality parameters (cooking time, loss of solids). The sensory scores emphasized that pasta with 30 % buckwheat supplementation was more appealing for taste, color and texture. The study postulated that buckwheat could be used as a potential source of gluten-free bakery products. 

...

Pakistan Journal of Agricultural Research

September

Vol. 33, Iss. 3, Pages 422-691

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