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Changes in the physicochemical and cooking properties of accelerated and naturally aged rice.

Niveditha, N. V. (2015) Changes in the physicochemical and cooking properties of accelerated and naturally aged rice. [Student Project Report] (Submitted)

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Freshly harvested rice is known to have lower head rice yield, pasty consistency, low volume expansion and high solid loss. In order to eliminate the undesirable properties rice is naturally aged by storing for 4-6 months which is time consuming and requires proper storage. Hence, in order to induce desirable changes in a short time paddy is processed using hydrothermal treatment so that it resembles naturally aged rice which is termed as curing or accelerated ageing. In the present study ageing of freshly harvested rice was attempted by storing paddy, brown rice and milled rice to different atmospheres of temperature and humidity, the milling and physicochemical characteristics monitored after 15 and 30 days of storage. Among the three rice forms, rice obtained from paddy stored at a higher temperature of 50˚C had increased head rice yield, cooking time, volume expansion while, a considerable decrease in the solid loss, peak viscosity , color and stickiness was noticed. Changes in the physicochemical properties did not differ much when stored at a constant relative humidity of 50 % and room temperature. Storing at a combined condition of elevated temperature of 50˚C and relative humidity of 75 %, paddy and milled rice showed desirable changes when compared to brown rice storage. Physicochemical and cooking properties resembled that of naturally aged rice within 15 days of storage.

Item Type: Student Project Report
Uncontrolled Keywords: physicochemical properties, naturally aged rice, cooking properties
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2015 11:36
Last Modified: 23 Jun 2015 11:36
URI: http://ir.cftri.res.in/id/eprint/11874

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