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Pasting behaviour of parboiled rice.

Zakiuddin Ali, S. and Bhattacharya, K. R. (1980) Pasting behaviour of parboiled rice. Journal of Texture Studies, 11 (3). 239-245, 12 ref..

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Abstract

Parboiling seemed to produce significant changes in the pasting behaviour of rice, but comparison of Brabender viscograms obtained at a fixed slurry concn. did not provide a clear understanding of the changes. Study of viscograms of a number of differently parboiled samples determined at several slurry concn. each indicated that the viscogram patterns were essentially similar in all respects except one, i.e. the lowest peak viscosity at which a measurable breakdown first appeared was pushed towards higher viscosity values and higher concn. in parboiled rice, proportional to its severity, as compared to raw rice. This suggested a decreased swelling ability of the granules in parboiled rice as compared to raw rice.

Item Type: Article
Uncontrolled Keywords: VISCOSITY-; rice, viscosity of parboiled; RICE-; viscosity of parboiled 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 05:49
Last Modified: 25 May 2016 05:49
URI: http://ir.cftri.com/id/eprint/6818

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