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Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage

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dc.contributor.author Abeysundara, A.
dc.contributor.author Seneviratne, N.
dc.contributor.author Wickramasinghe, I.
dc.contributor.author Ekanayake, D.
dc.date.accessioned 2019-01-04T04:40:39Z
dc.date.available 2019-01-04T04:40:39Z
dc.date.issued 2017
dc.identifier.citation Abeysundara, A., Seneviratne, N., Wickramasinghe, I., Ekanayake, D., (2017)."Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage",International Journal of Science and Research (IJSR), Vol.6(1), pp.2094-2097 en_US
dc.identifier.issn 2319-7064
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/7893
dc.description.abstract attached en_US
dc.description.abstract Rice (Oryza sativa L.) is the most important cereal crop in Sri Lanka since it is the staple food. Paddy is stored for a considerable period of time before consumption. Amylose and amylopectin contents of rice are very important parameters in determining eating quality of rice. Freshly harvested paddies of three rice varieties BG 300, BG 352 and AT 362 were obtained. Cleaned and dried paddy samples were stored at ambient temperature conditions. Amylose content of each rice variety was determined in every two weeks period during four months storage using simplified assay technique. During 13 weeks storage there is no significant variation in amylose content. But slight decreasing trend was observed in each variety. 40 weeks old paddy samples of same rice varieties obtained from same fields showed a significant reduction in amylose content during storage (p<0.05).
dc.language.iso en en_US
dc.subject Sri Lankan rice varieties en_US
dc.subject Amylose/Amylopectin content en_US
dc.subject Early storage en_US
dc.title Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage en_US
dc.type Article en_US


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