Changes in Fatty Acid Profile of Basmati and Non Basmati Rice Genotypes during Storage

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Authors

  • D. R. Sood
     Department of Biochemistry, CCS Haryana Agricultural University, Hissar - 125004 ,IN
  • A. P. Singh
     Department of Biochemistry, CCS Haryana Agricultural University, Hissar - 125004 ,IN
  • Shilpa
     Veterinary Pathology, SKUAST, R.S. Pura, Jammu - 180012 ,IN

Abstract

Rice (Oryza sativa.L.) is an important stapie crop of the world and mainly consumed in the form of whole grains. The rice obtained from freshly harvested paddy is less suitable for processing and culinary utilization. The cooking and eating properties of rice change dramatically with its storage after harvest and this phenomenon is called ageing of rice. It is a common practice to age the freshly harvested rice at least for six months before consumption. Basmati rice is valued highly in many parts of the world and is preferred over non-basmati, because after cooking, they are soft, non sticky, possess pleasant exauisite aroma, elongate extremely lengthwise with least breadth-wise swelling on cooking.

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Published

2008-01-01

How to Cite

Sood, D. R., Singh, A. P., & Shilpa, . (2008). Changes in Fatty Acid Profile of Basmati and Non Basmati Rice Genotypes during Storage. The Indian Journal of Nutrition and Dietetics, 45(1), 34–39. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/4987

Issue

Volume 45, Issue 1, January 2008

Section

Original Articles

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