Influence of Storage on Aroma and Activities of Phytase, Peroxidase, Amylase and Lipase in Basmati and Non-Basmati Rice Genotypes

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Authors

  • D. R. Sood
     Department of Biochemistry, Kaul CCS Haryana Agricultural University, Hisar - 125 004 ,IN
  • A. P. Singh
     Regional Rice station, Kaul CCS Haryana Agricultural University, Hisar -125 004 ,IN
  • K. R. Gupta
     Kaul CCS Haryana Agricultural University, Hisar-125 004 ,IN
  • Shilpa
     Department of Veterinary Pathology, SKUAST, R.S. Puram, Jammu ,IN

Abstract

Rice (Oryza sativa L.) occupies the enviable prime place among food crops. Increasing productivity and sustained production of rice are critical for food and nutritional security. Rice is consumed largely in the cooked form and is also nutritious and hypoallergenic which make rice products staple food ingredients. It is also used in many value added products due to some of its unique functional properties such as flavour carrying capacity and hypoallergenity. It is a common practice to age the freshly harvested rice at least for six months before consumption.

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Published

2006-10-01

How to Cite

Sood, D. R., Singh, A. P., Gupta, K. R., & Shilpa, . (2006). Influence of Storage on Aroma and Activities of Phytase, Peroxidase, Amylase and Lipase in Basmati and Non-Basmati Rice Genotypes. The Indian Journal of Nutrition and Dietetics, 43(10), 443–450. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6250

Issue

Volume 43, Issue 10, October 2006

Section

Original Articles

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