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Steaming of paddy for improved culinary, milling and storage properties.

Desikachar, H. S. R. and Sowbhagya, C. M. and Viraktamath, C. S. and Indudhara Swamy, Y. M. and Bhashyam, M. K. (1969) Steaming of paddy for improved culinary, milling and storage properties. Journal of Food Science and Technology (Mysore), 6 (2). 117-121, 8 ref..

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Abstract

Freshly harvested paddy containing 13-19% moisture was steamed for periods of 5-30 min and shade dried. Steaming for 15-20 min was sufficient to produce satisfactory cooking quality except for moisture contents less than 15% when 20-30 min was required. Excessive steaming produced an unsatisfactory translucent product. Milling quality generally improved with increasing steaming time, but a pronounced and unaccountable increase in rice breakage occurred with a combination of 13.0-15.0% moisture and steaming times less than 10 min. Steaming which produced satisfactory cooking quality also inactivated lipases and both bran and undermilled rice from steamed paddy could be stored for 3-4 months at 38 degree C and 75% RH without free fatty acids in the oil exceeding 5-10%. Peroxide values and oxidative rancidity increased as steaming was prolonged beyond 10 min, but the overall effect of the process is considered to be beneficial.

Item Type: Article
Uncontrolled Keywords: STEAMING-; Effect of steaming on rice; RICE-; MILLING-; Effect of steaming on /milling/ of rice; STORAGE-; Effect of steaming on /storage/ of rice; PEROXIDES-; Effect of steaming on /peroxide value of rice; COOKING-; Effect of steaming on /milling; storage; peroxide value; cooking quality of rice; RANCIDITY-; Effect of steaming on /milling; storage; peroxide valuerancidity/ of rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 04 Milling
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 10:09
Last Modified: 03 Sep 2018 11:11
URI: http://ir.cftri.com/id/eprint/7363

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