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Article: Effect of fertiliser on functional properties of flour from four rice varieties grown in Sri Lanka

TitleEffect of fertiliser on functional properties of flour from four rice varieties grown in Sri Lanka
Authors
Issue Date2011
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
Citation
Journal Of The Science Of Food And Agriculture, 2011, v. 91 n. 7, p. 1271-1276 How to Cite?
AbstractBACKGROUND: Fertiliser is an essential agro-chemical input in modern rice farming. Fertiliser affects the grain quality and yield of rice. Although much research has been carried out to investigate the influence of fertiliser (recommended NPK addition) on yield and quality of rice grain, little is known about the effect of fertiliser on thermal, pasting, gelling and retrogradation properties of rice flour. The aim of this study was to investigate the influence of recommended fertilisation on functional properties of rice flour from four popular high yielding rice varieties grown in Sri Lanka. RESULTS: Fertiliser (recommended NPK addition) increased the protein content but reduced the apparent amylose content in rice flour except in BG 357. Swelling power and amylose leaching of rice flour were also increased. Pasting onset temperature, cold paste viscosity and setback were increased but peak viscosity and granular breakdown decreased. In response to the fertiliser application, gelatinisation peak temperature was reduced in all varieties except BG 300. However, compared to pasting properties, gelatinisation parameters were not much affected by fertilisation. The extent of amylopectin retrogradation was decreased by fertiliser in BG 305 and BG 352 but unchanged in the other two varieties. Except in BG 305, fertiliser reduced the gel hardness of rice flour but increased the gel cohesiveness. CONCLUSION: It is apparent that the increased protein and reduced amylose content caused by fertiliser affect the functional properties of rice flour. © 2011 Society of Chemical Industry.
Persistent Identifierhttp://hdl.handle.net/10722/179229
ISSN
2015 Impact Factor: 2.076
2015 SCImago Journal Rankings: 0.822
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorGunaratne, Aen_US
dc.contributor.authorSirisena, Nen_US
dc.contributor.authorRatnayaka, UKen_US
dc.contributor.authorRatnayaka, Jen_US
dc.contributor.authorKong, Xen_US
dc.contributor.authorVidhana Arachchi, LPen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:53:15Z-
dc.date.available2012-12-19T09:53:15Z-
dc.date.issued2011en_US
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2011, v. 91 n. 7, p. 1271-1276en_US
dc.identifier.issn0022-5142en_US
dc.identifier.urihttp://hdl.handle.net/10722/179229-
dc.description.abstractBACKGROUND: Fertiliser is an essential agro-chemical input in modern rice farming. Fertiliser affects the grain quality and yield of rice. Although much research has been carried out to investigate the influence of fertiliser (recommended NPK addition) on yield and quality of rice grain, little is known about the effect of fertiliser on thermal, pasting, gelling and retrogradation properties of rice flour. The aim of this study was to investigate the influence of recommended fertilisation on functional properties of rice flour from four popular high yielding rice varieties grown in Sri Lanka. RESULTS: Fertiliser (recommended NPK addition) increased the protein content but reduced the apparent amylose content in rice flour except in BG 357. Swelling power and amylose leaching of rice flour were also increased. Pasting onset temperature, cold paste viscosity and setback were increased but peak viscosity and granular breakdown decreased. In response to the fertiliser application, gelatinisation peak temperature was reduced in all varieties except BG 300. However, compared to pasting properties, gelatinisation parameters were not much affected by fertilisation. The extent of amylopectin retrogradation was decreased by fertiliser in BG 305 and BG 352 but unchanged in the other two varieties. Except in BG 305, fertiliser reduced the gel hardness of rice flour but increased the gel cohesiveness. CONCLUSION: It is apparent that the increased protein and reduced amylose content caused by fertiliser affect the functional properties of rice flour. © 2011 Society of Chemical Industry.en_US
dc.languageengen_US
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.subject.meshAmylopectin - Metabolismen_US
dc.subject.meshAmylose - Metabolismen_US
dc.subject.meshDietary Proteins - Metabolismen_US
dc.subject.meshFertilizersen_US
dc.subject.meshFlour - Analysisen_US
dc.subject.meshFood Technologyen_US
dc.subject.meshGelsen_US
dc.subject.meshOryza Sativa - Classification - Metabolismen_US
dc.subject.meshSeeds - Metabolismen_US
dc.subject.meshSpecies Specificityen_US
dc.subject.meshSri Lankaen_US
dc.subject.meshTemperatureen_US
dc.subject.meshViscosityen_US
dc.titleEffect of fertiliser on functional properties of flour from four rice varieties grown in Sri Lankaen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/jsfa.4310en_US
dc.identifier.pmid21384369-
dc.identifier.scopuseid_2-s2.0-79953710838en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79953710838&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume91en_US
dc.identifier.issue7en_US
dc.identifier.spage1271en_US
dc.identifier.epage1276en_US
dc.identifier.isiWOS:000289527800016-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridGunaratne, A=15839308200en_US
dc.identifier.scopusauthoridSirisena, N=37073453700en_US
dc.identifier.scopusauthoridRatnayaka, UK=37073160000en_US
dc.identifier.scopusauthoridRatnayaka, J=37073197300en_US
dc.identifier.scopusauthoridKong, X=7202794616en_US
dc.identifier.scopusauthoridVidhana Arachchi, LP=6507462554en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.citeulike9128531-

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