Expansion and swelling of raw and parboiled rice during cooking.

Mahadevappa, M. and Desikachar, H. S. R. (1968) Expansion and swelling of raw and parboiled rice during cooking. Journal of Food Science and Technology, 5 (2). 59-62, 4 ref..

PDF J Food Sci Technol (1968) 5_59.pdf - Published Version Restricted to Registered users only Download (219kB)

Abstract

Expansion in (i) length, (ii) breadth and (iii) lateral thickness and the rate of increase in (iv) wt. and (v) vol. at different stages of cooking were determined in milled raw and parboiled rice from Coimbatore Sanna (Indica) and Taichung - 65 (Japonica) varieties of paddy. The value of these criteria for raw rice was greater than those for parboiled rice. Cooking time required for the same degree of softness was greater for parboiled than for raw rice. At this stage expansion of (ii) in parboiled rice was greater than in raw. The increase in (iv) and (v) of raw rice was greater than in parboiled. Between the 2 varieties, Taichung always expanded more along (i) and less along (ii) and (iii) than Coimbatore Sanna paddy. Total increase in (iv) and (v) were more for the latter. Expansion characters of brown rice were atypical. Parboiled brown rice had higher expansion than raw along (ii) but not along (i). With progressive cooking, the kernels opened along the dorsal and ventral lines of fusion, the depth of the fissure being greater with the raw samples. The fissures started along the dorsal line continuing later along the ventral line.

Item Type:	Article
Uncontrolled Keywords:	COOKING-; Effect of cooking on raw & parboiled rice; PARBOILING-; RICE-
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jun 2016 09:38
Last Modified:	08 Jun 2016 09:38
URI:	http://ir.cftri.res.in/id/eprint/7424

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