Effect of parboiling on thiamine content of rice.

Subba Rao, P. V. and Bhattacharya, K. R. (1966) Effect of parboiling on thiamine content of rice. Journal of Agricultural and Food Chemistry, 14. pp. 479-482.

PDF Journal_of_Agricultural_and_Food_Chemistry_1966_14_479-482.pdf - Published Version Restricted to Registered users only Download (427kB)

Abstract

Parboiling destroys a part of the total thiamine content of paddy while protecting the remaining vitamin from milling loss. Soaking per se does not lead to loss, but much thiamine is leached out if paddy splits during soaking; soaking at high pH also may reduce it. Steaming destroys the thiamine partly. The thiamine is protected against milling loss by mere high temperature soaking of paddy (70° C. or above) or by soaking and steaming, but not by soaking alone at lower temperatures. This protection thus appears to be caused by embedding of the inner bran and scutellum layers in the endosperm, consequent on gelatinization, rather than by inward diffusion of the vitamin. Presence of more bran pigments in milled parboiled rice than in raw rice and their greater adhesion to the endosperm support this hypothesis.

Item Type:	Article
Uncontrolled Keywords:	Parboiling, thiamine content, paddy
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:	25 May 2012 06:35
Last Modified:	25 May 2012 06:35
URI:	http://ir.cftri.res.in/id/eprint/3962

Actions (login required)

View Item