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Studies on pressure parboiling of rice.

Zakiuddin Ali, S. and Bhattacharya, K. R. (1982) Studies on pressure parboiling of rice. Journal of Food Science and Technology, 19 (6). 236-242, 9 ref..

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The long cooking time and hard texture of pressure-parboiled rice were investigated. Paddy adjusted to various moisture contents (12-30%) was steamed under different pressures (0-3 kg/cm-2) for different times (5-80 min). Translucence index (% rice area not covered by white belly), gelatinization index [equilibrium moisture content (EMC) attained by paddy immediately after steaming when soaked in water at room temp. (EMC-S)], retrogradation index (% fall in EMC-S of rice after drying and milling as compared to immediate EMC-S), cooking resistance index (% decrease in water uptake during cooking of parboiled as compared to raw rice), colour and head-rice recovery were studied. Degree of each property increased with increase in moisture content, pressure and time of steaming. Complete parboiling (100% translucence) could be achieved even at very low grain moisture (12-20%) when steamed under high pressure. However, such rice was too hard to cook. A translucence index of about 80% was the max. in pressure-parboiled rice that was acceptable in terms of cooking quality and colour. Its milling breakage was negligible. With this modification, pressure-parboiling process will be acceptable.

Item Type: Article
Uncontrolled Keywords: PRESSURE-; rice, pressure parboiling & cooking quality of; BOILING-; COOKING-; COLOUR-; rice, pressure parboiling & colour of; RICE-; pressure parboiling & cooking quality of 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: 07 Oct 2010 06:20
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.res.in/id/eprint/6700

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