The curing of freshly harvested paddy. Part II. Applications.

Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part II. Applications. Journal of Scientific and Industrial Research, 16A. pp. 368-370.

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Abstract

By steaming fresh paddy for 15-30 min. and heaping the hot paddy for 1-2 hr. before drying it by aeration in the shade, a rice which possesses the appearance and cooking qualities of old raw rice and the nutritionai properties of parboiled rice is obtained. A simpie type of rice cooker which can be used to cook freshly harvested rice has been constructed for use in the household. As the rice is steamed preliminary to cooking, pastiness during cooking is avoided. The method of treatment has been applied successfuiiy in rice mills.

Item Type:	Article
Uncontrolled Keywords:	rice cooker, freshly harvested rice, curing, steaming
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 05 Processing and Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Dec 2014 05:28
Last Modified:	01 Dec 2014 05:28
URI:	http://ir.cftri.res.in/id/eprint/5966

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