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Hydration of raw and parboiled rice and paddy at room temperature.

Indudhara Swamy, Y. M. and Zakiuddin Ali, S. and Bhattacharya, K. R. (1971) Hydration of raw and parboiled rice and paddy at room temperature. Journal of Food Science and Technology (India), 8 (1). pp. 20-22. ISSN 0022-1155

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Abstract

Milled rice rapidly absorbed moisture when put in water at room temperature reaching an equilibrium state within a few hours. The equilibrium moisture content (EMC) was 2-3 per cent more in a japonica and a dwarf indica than in indica raw rice (about 28 per cent). Compared to raw rice, the EMC was 0.5-2 per cent more in steamed rice and 5-15 per cent more in parboiled rice. The EMC value depended on the processing condition, being higher with the severity of parboiling. The EMC on soaking in water may thus be a sensitive test for parboiled rice as well as for varietal differences in rice.</p> <p align="justify">Rate of hydration was very much slower in paddy and a little slower in brown rice than in milled rice. The husk thus acted as a substantial barrier against absorption of water; paddy whose husk was slightly split by the hand, absorbed water nearly as fast as brown rice. Parboiled paddy, similarly, absorbed water much faster than raw paddy due to the slight splitting of its husk. Despite the large differences in the rate of hydration, the final EMC was nearly the same for paddy, brown rice and milled rice in a given variety and at a given state (raw or parboiled).

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Dec 2006
Last Modified: 25 Sep 2018 10:32
URI: http://ir.cftri.com/id/eprint/350

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