The to soft gel and the short gel

The gel consistency is an
index used in distinguishing factor cooked rice texture, especially among rice
varieties having of high amylose genotypes. It varies from soft to hard which can be classified as hard and very flaky (26-40 mm), medium and flaky
(41-60 mm) and soft (61-100 mm). The harder gel consistency is
associated with harder cooked rice and this feature is particularly evident in
high amylose rice. Cagampang et al. (1973); Perez et al. (1979)
found that the length of gel flow has an inverse relation with amylose content,
therefore the long gel corresponded to soft gel and the short gel was noted
hard gel. Hard-cooked rice also tends to be less sticky. Amongst the consumers, rice with soft gel
consistency has become their preference according to Tang et al. (1991). Gelatinization temperature (GT) is commonly
measured to assess the cooking and processing quality of rice and is associated
with the cooking time of rice (Singh et
al., 2003). To simplified, it is defined as the temperature at which nearly
all the starch granules in a sample lose their birefringence. It can
be grouped as low (<70 oC), intermediate (70-74 oC) and high (>74 oC) (Juliano, 1972). Upon gelatinization, various
changes undergone by rice flour slurry including starch granule alteration, increase in light
transmittance, increase in viscosity, solubilization of amylose, swelling and
degradation of rice kernels. These changes have then been utilized for
measuring gelatinization temperature of rice.
According to Perez et al. (1987),
gelatinization temperature correlates positively with grain elongation. Basmati rice is known
as the king of rice and is priced for its characteristic long-grain,
subtle aroma and delicious taste. Singh et al. (2000) stated that this
slender grain having kernel length of 6 mm and more, L/B ratio of 3 and above,
and high kernel elongation after cooking. In addition to that, Basmati is
non-waxy, non-glutinous rice and does not stick to cooking as it cooks flaky and
remains soft on cooling and has a high volume expansion. According to
Bhattacharjee et al., (2002) elongation of Basmati rice after cooking
also measured as the longest one, while its width remains the same. 

Basmati
rice possesses characteristics of both indica and japonica types and may be
considered as an intermediate group between the two (Ahuja et al.,
1995). It is similar to the indica type in morphological features, but differs
in kernel appearance (opaque as against translucent of indica) and in cooking
as well as eating qualities (intermediate amylose content, medium gel length of
40 to 60 mm and medium alkali value) in contrast to indica with high amylose
and hard gel. According to Siddiq et al. (1997) basmati rice also
susceptible to blast, bacterial leaf blight, stem borer, and white backed plant
hopper. Various basmati rice varieties have quantitative, distinct features,
better plant type and superior characteristics with good growth habit in
comparison with other varieties.

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The gel consistency is an
index used in distinguishing factor cooked rice texture, especially among rice
varieties having of high amylose genotypes. It varies from soft to hard which can be classified as hard and very flaky (26-40 mm), medium and flaky
(41-60 mm) and soft (61-100 mm). The harder gel consistency is
associated with harder cooked rice and this feature is particularly evident in
high amylose rice. Cagampang et al. (1973); Perez et al. (1979)
found that the length of gel flow has an inverse relation with amylose content,
therefore the long gel corresponded to soft gel and the short gel was noted
hard gel. Hard-cooked rice also tends to be less sticky. Amongst the consumers, rice with soft gel
consistency has become their preference according to Tang et al. (1991). Gelatinization temperature (GT) is commonly
measured to assess the cooking and processing quality of rice and is associated
with the cooking time of rice (Singh et
al., 2003). To simplified, it is defined as the temperature at which nearly
all the starch granules in a sample lose their birefringence. It can
be grouped as low (<70 oC), intermediate (70-74 oC) and high (>74 oC) (Juliano, 1972). Upon gelatinization, various
changes undergone by rice flour slurry including starch granule alteration, increase in light
transmittance, increase in viscosity, solubilization of amylose, swelling and
degradation of rice kernels. These changes have then been utilized for
measuring gelatinization temperature of rice.
According to Perez et al. (1987),
gelatinization temperature correlates positively with grain elongation. Basmati rice is known
as the king of rice and is priced for its characteristic long-grain,
subtle aroma and delicious taste. Singh et al. (2000) stated that this
slender grain having kernel length of 6 mm and more, L/B ratio of 3 and above,
and high kernel elongation after cooking. In addition to that, Basmati is
non-waxy, non-glutinous rice and does not stick to cooking as it cooks flaky and
remains soft on cooling and has a high volume expansion. According to
Bhattacharjee et al., (2002) elongation of Basmati rice after cooking
also measured as the longest one, while its width remains the same. 

Basmati
rice possesses characteristics of both indica and japonica types and may be
considered as an intermediate group between the two (Ahuja et al.,
1995). It is similar to the indica type in morphological features, but differs
in kernel appearance (opaque as against translucent of indica) and in cooking
as well as eating qualities (intermediate amylose content, medium gel length of
40 to 60 mm and medium alkali value) in contrast to indica with high amylose
and hard gel. According to Siddiq et al. (1997) basmati rice also
susceptible to blast, bacterial leaf blight, stem borer, and white backed plant
hopper. Various basmati rice varieties have quantitative, distinct features,
better plant type and superior characteristics with good growth habit in
comparison with other varieties.

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For You For Only $13.90/page!


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