Abstract
respiration rate during storage period. Respiratory quotient (RQ) was fluctuated around 0.8-1.0 at over 4.4-6.40/0 02 concentration, and anaerobic respiration was occurred at less than this 02 Ievel. For evaluation of quality, statistical analysis of test of significance showed that there were no significant differences in palatability between fresh and rehydrated rice for 6 items of appearance, navor, taste, stickiness, hardness and overall evaluation. 4 and 10 kinds of free amino acids were detected from frseh and rehydrated rough rice and total free amino acid contents in fresh and rehydrated rough rice were 15.0 and 28.0 mg 100 g~1, respectively.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of the Faculty of Agriculture, Kyushu University
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
