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An Alkali-reaction Test to Distinguish Open-Steam, Pressure-Steam and Dry-Heat Parboiled Rice

Charu Lata, Mahanta and Bhattacharya, K. R. (1995) An Alkali-reaction Test to Distinguish Open-Steam, Pressure-Steam and Dry-Heat Parboiled Rice. Journal of Food Science and Technology, 32 (5). pp. 400-402.

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Abstract

All types of parboiled rice got degraded when immersed in very dilute alkali, but the appearance of the degraded grain differed among the three classes of parboiled rice. Open-steam parboiled rice grains remained fairly chalky white; pressure-steam parboiled grains became transparent; and dry-heat (sand heating) parboiled grains remained chalky, but got longitudinally split. Alkali reaction could thus distinguish between the three classes of product. The reaction seemed independent of starch reassociation.

Item Type: Article
Uncontrolled Keywords: Parboiled rice, Alkali test, Kernel reaction pattern, Distinguishing type/extent of processing, Starch reassociation
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: 11 Dec 2007 10:41
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1596

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