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Hydration and amylose-solubility behaviour of parboiled rice.
Ali, S. Z. and Bhattacharya, K. R. (1972) Hydration and amylose-solubility behaviour of parboiled rice. Lebensmittel Wissenschaft Technologie, 5 (6). 207-212, 11 ref..
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Lebensmittel Wissenschaft Technologie, Volume-5(6 (1972) 207-212.pdf - Published Version Restricted to Registered users only Download (234kB) |
Abstract
At temperatures roughly below the gelatinization point, water uptake was higher in parboiled than in raw rice and increased with the severity of parboiling; but the pattern was quite the reverse at higher temperatures of hydration. The total soluble amylose content of rice (as revealed by 96 degree C starch-iodine blue value) decreased slightly on parboiling. But on extracting at a temperature below the gelatinization point, the fraction of total soluble amylose extracted into water was more in parboiled than in raw rice and increased with increasing severity of parboiling. It can be concluded from these results that the difference in behaviour between raw and parboiled rice and between differently processed parboiled rices is due to the gelatinization of the starch granules and the accompanying retrogradation of the starch. Determination of water uptake at 60 degree C and 90 degree C (2 h each) both give sensitive tests of parboiled rice and of the conditions of parboiling; the best index is given by their ratio (W96374 : W60374). Equilibrium moisture content attained by the rice on soaking in water as well as soluble amylose contents at 50 degree and 96 degree C also give useful information about the degree of parboiling.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | PARBOILING-; parboiled rice testing; RICE-; WATER-; /water uptake by parboiled rice; AMYLOSES-; /soluble amylose in parboiled rice; STARCH-; /starch retrogradation in parboiled rice; RETROGRADATION-; GELATION-; /starch gelatinization in/ parboiled rice |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 01 Rice |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Dec 2016 10:35 |
| Last Modified: | 21 Dec 2016 10:35 |
| URI: | http://ir.cftri.res.in/id/eprint/7214 |
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