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Reviving the pressure-parboiling process by use of low-amylose varieties of paddy

Unnikrishnan, K. R. and Bhattacharya, K. R. (1989) Reviving the pressure-parboiling process by use of low-amylose varieties of paddy. Indian Food Industry, 8 (1). pp. 25-28.

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The pressure-parboiling process involves soaking paddy rice to a `just moist' degree (not to saturation) and steaming under high pressure to gelatinize starch. This procedure tends to yield hard-to-cook rice which, if successfully boiled, remains too hard for consumer acceptability. Many pressure-parboiling facilities were established in India before the problems with the product were realized. In this work, the effect of amylose levels in paddy on the outcome of the process were examined. Results (tabulated) indicated that low- or intermediate-amylose cv. (PR 103 and Indiresan) yielded pressure-parboiled rice of acceptable textural quality (firmness and elastic recovery determined), whereas high-amylose cv. (IR20) produced unacceptably hard cooked rices, even after excessive cooking times.

Item Type: Article
Uncontrolled Keywords: AMYLOSES-; rice, amylases & texture of pressure parboiled; TEXTURE-; BOILING-; RICE-; amylases & texture of pressure parboiled rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jul 2008 10:06
Last Modified: 30 Aug 2021 09:35
URI: http://ir.cftri.res.in/id/eprint/1911

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