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Comparative properties of beaten rice and parboiled rice.

Ali, S. Z. and Bhattacharya, K. R. (1976) Comparative properties of beaten rice and parboiled rice. Lebensmittel Wissenschaft Technologie, 9 (1). 11-13, 8 ref..

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Abstract

Properties of parboiled rice (paddy soaked in water, steamed, air-dried, milled), roasted-parboiled rice (soaked paddy roasted in hot sand, air-dried, milled) and beaten rice (soaked and rocted paddy flaked) were compared. Although outwardly essentially similar, roasted rice had considerably higher equilibrium moisture content on soaking in water than parboiled rice; beaten rice had still higher equilibrium moisture content on soaking in water. In water-uptake and soluble-amylose tests, roasted and beaten rices gave indications of a high degree of gelatinization but without a simultaneous and corresponding reduction in cooking rate (96 degree C) characteristic of parboiled rice. They were also more easily degraded by dilute alkali than parboiled rice. In viscographic behaviour, beaten rice in particular and roasted rice to a lesser extent showed a fairly high viscosity for unheated slurry which was absent in parboiled rice. These results are consistent with the hypothesis that starch in parboiled rice is retrograded and in roasted-parboiled rice is reduced due to rapid and simultaneous dehydration. Some additional change appears to take place in beaten rice due to the flaking step.

Item Type: Article
Uncontrolled Keywords: PARBOILING-; rice, parboiling & properties of; RICE-; properties of rice; FLAKING-; rice flakes, beating & properties of; ROASTING-; rice, roasting & properties of
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: 10 Feb 2015 07:04
Last Modified: 10 Feb 2015 07:04
URI: http://ir.cftri.com/id/eprint/3558

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