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Parboiling of brown rice: effect of variety and parboiling conditions.

Manisha, Guha and Zakiuddin Ali, S. (1998) Parboiling of brown rice: effect of variety and parboiling conditions. Journal of Food Science and Technology, 35 (6). 504-508, 17 ref..

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Abstract

Suitability of dry-heat (roasting) parboiling process for brown (dehusked) rice of two fine and two coarse varieties was studied. While the fine grain varieties got parboiled to a mild degree, by roasting in hot sand (1:4) at 180ºC to 200ºC for 1.75 to 2.75 min, the coarse varieties, having white-belly, could not be fully parboiled. The parboiled rice produced by this treatment required less time to cook than normal steam-parboiled rice. Steaming of brown rice for 30 to 40 min under mild (0.5 kg/cm2) pressure after soaking for 1 h and tempering for about 5 h (room temperature) produced fully parboiled rice from both fine and coarse varieties. Cooking properties of this mildly pressure-parboiled brown rice were very close to those exhibited by normal steam-parboiled rice.

Item Type: Article
Uncontrolled Keywords: Parboiling methods, Rice cooking quality, Rice properties, Milling quality 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: 24 Feb 2012 05:59
Last Modified: 24 Feb 2012 05:59
URI: http://ir.cftri.com/id/eprint/7739

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