International Cooperative Testing of the Alkali Digestibility Values for Milled Rice

Creator

B. O. Juliano, International Rice Research Institute
A. B. Blakeney, Trangie Agricultural Research Centre
I. Butta, Sanpatawng Rice Experiment Station
D. Castillo, Estacion del Arroz Niña Bonita
N. H. Choudhury, Bangladesh Rice Research Institute
T. Iwasaki, Food Research Institute, NARO
N. Shibuya, Food Research Institute, NARO
N. Kongseree, Seed Standard Quality Branch
E. T. Lapis, University of the Philippines Los Banos

Abstract

An international cooperative test involving 11 laboratories showed that comparable results were obtained for alkali digestibility of five milled rice samples by the scoring methods of Little et al. and Bhattacharya and Sowbhagya and that 1.7% KOH gave better varietal differentiation of rice starch gelatinization temperature by both methods than 1.1 and 1.4% KOH. Copyright © 1982 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

Source or Periodical Title

Starch ‐ Stärke

ISSN

389056

Page

21-26

Document Type

Article

Recommended Citation

Juliano, B. O.; Blakeney, A. B.; Butta, I.; Castillo, D.; Choudhury, N. H.; Iwasaki, T.; Shibuya, N.; Kongseree, N.; and Lapis, E. T., "International Cooperative Testing of the Alkali Digestibility Values for Milled Rice" (2021). Journal Article. 3790.
https://www.ukdr.uplb.edu.ph/journal-articles/3790