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Influence of Storage on Aroma and Activities of Phytase, Peroxidase, Amylase and Lipase in Basmati and Non-Basmati Rice Genotypes


Affiliations
1 Department of Biochemistry, Kaul CCS Haryana Agricultural University, Hisar -125 004, India
2 Regional Rice station, Kaul CCS Haryana Agricultural University, Hisar -125 004, India
3 Kaul CCS Haryana Agricultural University, Hisar -125 004, India
4 Department of Veterinary Pathology,SKUAST, R.S. Puram, Jammu, India
     

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Rice (Oryza sativa L.) occupies the enviable prime place among food crops. Increasing productivity and sustained production of rice are critical for food and nutritional security. Rice is consumed largely in the cooked form and is also nutritious and hypoallergenic which make rice products staple food ingredients. It is also used in many value added products due to some of its unique functional properties such as flavour carrying capacity and hypoallergenity. It is a common practice to age the freshly harvested rice at least for six months before consumption.
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  • Influence of Storage on Aroma and Activities of Phytase, Peroxidase, Amylase and Lipase in Basmati and Non-Basmati Rice Genotypes

Abstract Views: 23  |  PDF Views: 1

Authors

D. R. Sood
Department of Biochemistry, Kaul CCS Haryana Agricultural University, Hisar -125 004, India
A. P. Singh
Regional Rice station, Kaul CCS Haryana Agricultural University, Hisar -125 004, India
K. R. Gupta
Kaul CCS Haryana Agricultural University, Hisar -125 004, India
Shilpa
Department of Veterinary Pathology,SKUAST, R.S. Puram, Jammu, India

Abstract


Rice (Oryza sativa L.) occupies the enviable prime place among food crops. Increasing productivity and sustained production of rice are critical for food and nutritional security. Rice is consumed largely in the cooked form and is also nutritious and hypoallergenic which make rice products staple food ingredients. It is also used in many value added products due to some of its unique functional properties such as flavour carrying capacity and hypoallergenity. It is a common practice to age the freshly harvested rice at least for six months before consumption.