Electrophoretic Protein Banding Pattern and Effect of Addition of Aroma Precursors on Stability of Aroma during Ageing of Basmati Rice Genotypes
AbstractRice (Oryza sativa L.) is the most dominant staple food in many counties of the world. In Asia alone, more than two billion people obtain 60 to 70per cent of their daily energy requirement from rice. Studies carried on nutrient composition and sensory characteristics of selected genotypes of aerobic rice revealed that IRRI49 genotype is less acceptable for table purpose but suitable for rice products like popped rice, puffed rice and papad except rice flakes. Basmati rice with a pleasant aroma and a soft texture usually achieves higher prices in national and international markets. Aroma is mainly regulated by a single gene but is easily influenced by environmental conditions such as soil type, cultural practices and temperature during grain filling period, storage conditions and storage time. A single tube allele specific amplification (ASA) assay was reported which allows discrimination between fragrant and non-fragrant rice varieties and identifies homozygous fragrant, homozygous non-fragrant and heterozygous non-fragrant individuals in a population segregating for fragrance. A harmonious combination of desirable kernel dimension, appealing aroma, high linear kernel elongation with minimum breadth-wise swelling on cooking, fluffiness, palatability, easy digestibility and longer shelf life makes basmati rice commercially very important.
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Sood, D. R., Singh, A. P., Kaum, S., & Sood, R. (2010). Electrophoretic Protein Banding Pattern and Effect of Addition of Aroma Precursors on Stability of Aroma during Ageing of Basmati Rice Genotypes. The Indian Journal of Nutrition and Dietetics, 47(9), 409–415. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/4770
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