Physicochemical Characterization of some Italian Rice Varieties
Tipologia: Articolo scientifico
Categoria: Pubblicazioni CRR
- Laboratorio Chimico Merceologico
Data di pubblicazione: 2016
Autori: C. Simonelli, A. Abbiati, M. Cormegna
The physicochemical, cooking and eating properties of eleven rice cultivars grown in Italy were evaluated. Variations existed in grain dimensions, and the rice grains were classified (according to Italian legislation) as round, medium, long A, long B. The chemical analysis was done to determine the proximate composition as main determinants of cooking quality. The content of amylose is correlated to texture properties, in particular with hardness and stickiness: stickiness is negatively correlated with amylose content with a R2 of 0.93, however hardness is positively correlated with R2 of 0.94.
The differences in the physicochemical properties could be used to determine the end use of these rice cultivars.
La Rivista di Scienze dell’Alimentazione, Anno 45, n°1 (2016)
Richiedi una copia cartacea del documento
