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Tests for parboiled rice.

Bhattacharya, K. R. (1979) Tests for parboiled rice. 'Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality, 24 (2). 116-118, 7 ref..

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Abstract

Parboiled rice is rice precooked in the husk. The 2 main changes are gelatinization of the starch, followed by partial degradation. Several characteristic properties due to the above changes have been made the basis of tests for parboiled rice. The following are described: the ratio of apparent water uptake at 60 degree C to apparent water uptake at boiling temp. (W'60/W'96); the equilibrium moisture content attained by rice when soaked in water at room temp. (EMC-S); the ratio of soluble amylose content extracted from rice flour at 60 degree C to that extracted at 96 degree C, or by 0.2N KOH to that by 0.5N KOH; the reactivity of rice grains when exposed to very dilute alkali; the viscosity of cold slurry and its sedimentation vol. In each of these tests the values are appreciably higher in parboiled than in raw rice, and increase with the severity of processing.

Item Type: Article
Uncontrolled Keywords: BOILING-; rice, parboiling & characteristics of; RICE-; parboiling & characteristics of rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Nov 2014 06:53
Last Modified: 18 Nov 2014 06:53
URI: http://ir.cftri.com/id/eprint/6859

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