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Parboiling of paddy by simple soaking in hot water.

Unnikrishnan, K. R. and Viraktamath, C. S. and Krishnamurthy, H. and Bhattacharya, K. R. (1982) Parboiling of paddy by simple soaking in hot water. Journal of Food Technology, 17 (4). 499-506, 10 ref..

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Abstract

Studies on the potential for parboiling of rice by soaking in hot water without further steaming are described. Laboratory, pilot and large-scale trials were conducted on several var.; soaking temp. of 70-85 degree C, soaking times of less than2 h, and subsequent tempering times of less than2 h were studied. Incidence of husk splitting, 'white belly' (presence of a non-gelatinized core), milling breakage %, alakali score, water uptake ratio and equilibrium moisture content were determined. The results show that soaking at a temp. 10-15 degree C above the gelatinization temp. for 1.5-2 h, draining, then tempering for 1-2 h gives good results: freedom from 'white belly' or husk splitting and reasonably good milling quality and colour.

Item Type: Article
Uncontrolled Keywords: SOAKING-; rice, hot water soaking parboiling & quality of; HEAT-; BOILING-; RICE-; hot water soaking parboiling & quality of rice
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: 25 May 2016 07:04
Last Modified: 25 May 2016 07:04
URI: http://ir.cftri.com/id/eprint/6776

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