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Properties of pressure-parboiled rice as affected by variety

Unnikrishnan, K. R. and Bhattacharya, K. R. (1987) Properties of pressure-parboiled rice as affected by variety. Cereal Chemistry, 64 (5). pp. 321-323.

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Abstract

5 cv. of low to high amylose rice were parboiled by normal (full soaking, steam) and pressure-parboiling (partial or no soaking, pressure steam) methods. The hardness of cooked rice increased from mild normally parboiled rice to severely pressure-parboiled rice, but the values sharply decreased from high to low-amylose rice in each processing method. As a result, pressure-parboiled rice prepared from a low- or intermediate-amylose type was not very hard. Its rather long cooking time did, however remain unaffected. Pressure parboiling appeared to be especially suited for parboil-canning processing.

Item Type: Article
Uncontrolled Keywords: VARIETY-; rice, cv. & pressure parboiling quality of; AMYLOSES-; rice, amyloses & pressure parboiling quality of; PRESSURE-; rice, pressure parboiling of; BOILING-; RICE-; pressure parboiling of rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2008 05:55
Last Modified: 10 Jan 2019 09:24
URI: http://ir.cftri.com/id/eprint/2108

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