Effect of Parboiling on Grain Dimensions of Rice

Sowbhagya, C. M. and Zakiuddin Ali, S. and Ramesh, B. S. (1993) Effect of Parboiling on Grain Dimensions of Rice. Journal of Food Science and Technology (India), 30 (6). pp. 459-461.

PDF JFST_30(6)_459-461_1993.pdf Restricted to Registered users only Download (358kB)

Abstract

<p align="justify">Parboiling brought about significant changes in the grain dimensions in rice, the extent varying with the type of parboiling. Roasted-parboiled and pressure-parboiled rices had significantly greater length (L), breadth (B), L/B ratio, but lower thickness as compared to raw rice, and to that produced by normal steam-parboiling. Ridges on lateral regions of grain in raw rice seem to smoothen out in case of normal parboiling, but get pronounced in case of other methods.</p>

Item Type:	Article
Uncontrolled Keywords:	Rice grain dimensions, Parboiling, Parboiled rice, Rice-photomicrograph, Effect of parboiling methods.
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Mar 2006
Last Modified:	11 Jun 2019 06:19
URI:	http://ir.cftri.res.in/id/eprint/332

Actions (login required)

View Item