Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Phytic Acid, Aroma and Leachates of Basmati Rice (Oryza sativa L.) during Storage


Affiliations
1 Department of Biochemistry Regional Rice Research Station, Kaul, CCS Haryana Agricultural University, India
     

   Subscribe/Renew Journal


Rice, the major staple cereal food in many parts of the world, is used as a supplementary food in many countries. It is a common practice to age the freshly harvested rice at least for six months before consumption. Storage induced aging has both desirable and undesirable effects on the end products, depending upon storage conditions and rice variety. Aromatic rice has been very popular and command a higher price in the rice market than non aromatic rice varieties. Aroma is the result of genetic factors and environment.
User
Notifications

Abstract Views: 22

PDF Views: 0




  • Studies on Phytic Acid, Aroma and Leachates of Basmati Rice (Oryza sativa L.) during Storage

Abstract Views: 22  |  PDF Views: 0

Authors

S. C. Deka
Department of Biochemistry Regional Rice Research Station, Kaul, CCS Haryana Agricultural University, India
S. Sood
Department of Biochemistry Regional Rice Research Station, Kaul, CCS Haryana Agricultural University, India
K. R. Gupta
Department of Biochemistry Regional Rice Research Station, Kaul, CCS Haryana Agricultural University, India

Abstract


Rice, the major staple cereal food in many parts of the world, is used as a supplementary food in many countries. It is a common practice to age the freshly harvested rice at least for six months before consumption. Storage induced aging has both desirable and undesirable effects on the end products, depending upon storage conditions and rice variety. Aromatic rice has been very popular and command a higher price in the rice market than non aromatic rice varieties. Aroma is the result of genetic factors and environment.