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Induction and healing of cracks in rice grain during water soaking of paddy

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (2009) Induction and healing of cracks in rice grain during water soaking of paddy. Journal of Food Science and Technology, 46 (2). pp. 136-138.

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Short-duration soaking of paddy is known to cause rice grains to crack during milling. However, studies have also suggested that soaking for longer periods reduces cracking. This study investigated the impact of soaking time on crack formation during milling. Paddy was soaked in water for different time intervals (from several min to 3 days), air-dried and milled. Milling breakage of rice increased in paddy soaked only for a short duration, but decreased with continued soaking. Similarly, tempering following very brief soaking (aggregate moisture content of soaked paddy, <20%) led to more breakage, but breakage steadily decreased with tempering when the paddy was soaked to 24% moisture. These results suggest that cracks develop in rice during the initial stages of soaking but subsequently become healed with continued hydration. Other data suggest that even some of the pre-existing cracks in rice get healed during long periods of soaking. Furthermore, examination in transmitted light showed that transverse cracks caused by wetting of paddy tended to get healed upon long soaking but irregular cracks caused by hot-air drying were not healed.

Item Type: Article
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: 16 Nov 2010 06:36
Last Modified: 25 Sep 2018 09:17
URI: http://ir.cftri.res.in/id/eprint/9784

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