000			02886cas a2200421 a 4500
005			20260817170959.0
008			110910s1986 th uu|m rtt 0| a1eng d
035			_a.b10023574
099		9	_aAIT Thesis no. AE-86-20
100	0		_aKittichai Banjong
245	1	2	_aA back extrusion test for evaluating cooked rice texture
260			_aBangkok : _bAsian Institute of Technology, _c1986
300			_a58 p.
490	1		_aThesis ; _vno. AE-86-20
500			_aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development
502			_aThesis (M.Sc.) - Asian Institute of Technology, 1986
520			_aThe hardness values of 5 different varieties of raw and parboiled rice cooked to 68 % moisture content ( wb) were measured using various back extrusion test cells and compared with the modified OTMS method. The selected rice samples representd non waxy rice of different amylose types. The back extrusion tests appeared to be more sensitive than the OTMS and were equa ll y reproducible. In addition , They were simpler , easy to perform and inexpensive in comp arison with the OTMS method. The correlation coefficients between h ardness values and physicochemical properties for both back extrusion and the OTMS met hod s were almost identical. In particular , a very high correlation between hardness and amylose content existed in both the methods. Among the different back extrusion cells tested for evaluating the texture of cooked rice samples a spherical plunger having 1 mm annulus width in a 30. 9 mm dia stainless steel cylinder produced best results
650		0	_aRice
650		0	_aFood texture
700	1		_aJindal, Vinod Kumar, _eChairperson
700	1		_aIllangantileke, Sarath G., _eExamination Committee
700	1		_aGupta, Chandra P., _eExamination Committee
710	2		_aUS/ASEAN, _eScholarship Donor
810	2		_aAsian Institute of Technology. _tThesis ; _vno. AE-86-20
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B19581
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902			_a240328
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