Processing conditions and milling yield in parboiling of rice.

Bhattacharya, K. R. and Subba Rao, P. V. (1966) Processing conditions and milling yield in parboiling of rice. Journal of Agricultural and Food Chemistry, 14. pp. 473-475.

PDF J. AGR. FOOD CHEM., VOL. 14, 1966 473-475.pdf - Published Version Restricted to Registered users only Download (182kB)

Abstract

Rate of absorption of water by paddy (rough rice) increases with. the temperature, but is relatively low below the gelatinization point; beyond this point, the grain absorbs water rapidly, preferentially on its surface layers, leading to early bursting and leaching. Hence for best efficiency, soaking for parboiling should be done slightly below the gelatinization point, or, more conveniently, by storting at 70° to 75° C. and allowing natural cooling. Milling quality of parboiled paddy depends on severity of heat treatment during parboil· ing and conditions of drying; the more severe the heat treatment, the better it is able to withstand adverse drying. Insufficient sooking leads to increased breakage. Simple soaking of paddy at or above 70 0 C. also improves milling quality. Rate of hydration of paddy as well as improvement in its milling yield by parboiling shows varietal difference.

Item Type:	Article
Uncontrolled Keywords:	traditional process, parboiling rice, milling yield, processing conditions
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:	20 Mar 2014 09:23
Last Modified:	20 Mar 2014 09:23
URI:	http://ir.cftri.res.in/id/eprint/5039

Actions (login required)

View Item