Effect of processing conditions on quality of parboiled rice.

Bhattacharya, K. R. and Subba Rao, P. V. (1966) Effect of processing conditions on quality of parboiled rice. Journal of Agricultural and Food Chemistry, 14. pp. 476-479.

PDF J. AGR. FOOD CHEM., VOL. 14, 1966 476-479.pdf - Published Version Restricted to Registered users only Download (200kB)

Abstract

Conditions of soaking and steaming of paddy (rough rice) during parboiling affected th~ cooking quality and color of parboiled rice. However, soaking affected the quality only above 60° C. The greater the severity of heat treatment during soaking and steaming, the lower the water uptake and the darker the color of the rice. Soaking (at 70° C. and above) had a relatively greater effect on the color of the rice, while steaming affected the cooking quality to a greater extent. Varietal difference in the effect of processing conditions on quality was observed. Besides nonenzymatic browning, the husk pigment and the bran also appeared to contribute to the color of parboiled rice. Specifications of parboiled rice color were determined from reflectance characteristics.

Item Type:	Article
Uncontrolled Keywords:	processing factors, quality, 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:	20 Mar 2014 09:26
Last Modified:	20 Mar 2014 09:26
URI:	http://ir.cftri.res.in/id/eprint/3984

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