Effect of parboiling on some physico-chemical properties of rice.

Raghavendra Rao, S. N. and Juliano, B. O. (1970) Effect of parboiling on some physico-chemical properties of rice. Journal of Agricultural and Food Chemistry, 18. pp. 289-294.

PDF J. AGR. FOOD CHEM., VOL. 18, NO. 2, 1970 289.pdf - Published Version Restricted to Registered users only Download (3MB) | Request a copy

Abstract

Rough rice of seven varieties and selections ranging from 2 to 27% in brown-rice amylose content were used to study the effect of parboiling on grain properties. The improvement of grain translucency and hardness, a disruption of protein bodies, and the gelatinization of the starch granules accompanied parboiling. The protein fractions were less efficiently extracted from parboiled rice. The aminogram of the residual protein of both raw and parboiled rices differed from that of whole protein. The cooked kernels of nonwaxy parboiled rice were shorter, but thicker girthwise, than those of raw rice. The starch of the parboiled rice was less soluble than that of raw rice in cooking water. The changes in amylograph characteristics on parboiling were influenced by amylose content of the samples.

Item Type:	Article
Uncontrolled Keywords:	parboiling, grain properties, amylograph characteristics
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 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:	13 Mar 2018 07:07
Last Modified:	13 Mar 2018 07:07
URI:	http://ir.cftri.res.in/id/eprint/3960

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