Pressure-parboiled rice: a new base for making expanded rice.

Chinnaswamy, R. and Bhattacharya, K. R. (1986) Pressure-parboiled rice: a new base for making expanded rice. Journal of Food Science and Technology, 23 (1). 14-19, 8 ref..

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Abstract

Intan cv. paddy with 11, 17, 20 and 22% moisture content was steamed under pressure ranging from 0.5 to 3.0 kg/cm-2 for 5-30 min. To overcome the brown colour of parboiled rice, paddy was treated with sodium bisulphite at 0.1-10% concn. for 1-2 min and drained and steamed immediately or after 30 h. Expanded rice prepared from (i) pressure parboiled rice was compared with those prepared by (ii) normal parboiled rice (paddy fully soaked, then steamed) or (iii) dry-heat parboiled rice (paddy fully soaked, then roasted with sand). Best expansion was given by pressure parboiled rice produced by lowest grain moisture (11%) and high pressure steaming (11% moisture with 3 kg/cm-2 pressure for 10-20 min or 17% moisture with 2.5-3 kg/cm-2 pressure for 10-15 min). This expansion ratio is superior to those obtained by (ii) or (iii). High discoloration of the pressure parboiled rice could be eliminated by using 2% sodium bisulphite solution instead of water for washing paddy before steaming. The expansion ratio was more (10-10.5) in pressure parboiled rice when it was sprinkled with common salt compared to 8-8.5 in the normal commercial methods of manufacture.

Item Type:	Article
Uncontrolled Keywords:	PRESSURE-; rice, manufacture pressure-parboiled method for expanded; BOILING-; RICE-; manufacture pressure-parboiled method for expanded rice
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Mar 2009 06:55
Last Modified:	28 Dec 2011 09:53
URI:	http://ir.cftri.res.in/id/eprint/6458

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