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Application of gel consistency test to parboiled rice

Unnikrishnan, K. R. and Bhattacharya, K. R. (1988) Application of gel consistency test to parboiled rice. Journal of Food Science and Technology, 25 (3). pp. 129-132. ISSN 0022-1155

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Abstract

Gel consistency test for rice quality was applied to 5 cv. of parboiled rice (Rathnachudi, IR 20, Intan, IR 8 and MR 301). Samples of rice parboiled to different degrees by steaming under different pressures for different times, dry-heat parboiled rice, and parboiled rice which had undergone starch reassociation were air-dried and milled to flours. These were dispersed in dil. KOH and the flow of the resulting gel was measured in a horizontal tube. Tabulated results show that parboiling led to an increase in gel mobility of rice (i.e. decrease in consistency) apparently due to its pregelatinization alone, since starch reassociation induced in parboiled rice did not significantly change its gel mobility. Gel mobility was inversely related to quantity of flour used, but positively affected by alkali concn. Mobility in 3 rice cv. (Intan, IR 8 and MR 301) increased with increasing equilibrium moisture content attained by milled rice soaked in water at room temp. (EMC-S), and with sediment vol. of rice flour when dispersed and then allowed to settle in water. Reproducibility of the method was good.

Item Type: Article
Uncontrolled Keywords: GELS-; rice, quality detn. gel consistency test for parboiled; CONSISTENCY-; BOILING-; RICE-; quality detn. gel consistency test for parboiled rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 13 Quality control
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jul 2008 06:38
Last Modified: 22 Oct 2018 06:51
URI: http://ir.cftri.com/id/eprint/2165

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