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Kinetics on colour changes in rice due to parboiling.

Sila, Bhattacharya (1996) Kinetics on colour changes in rice due to parboiling. Journal of Food Engineering, 29 (1). 99-106, 18 ref..

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Abstract

Changes in colour values of rice during parboiling were examined. Hunter L, a and b values, chroma and total colour difference of paddy (var. IR20) were determined during soaking at 70C for 3 h followed by steaming at different pressures (101-304 kPa) for up to 60 min. Response surfaces were developed for colour against time and pressure. Colour changes generally followed zero-order kinetics, and activation energies for chroma and total colour difference were 22.1 and 11.1 kJ mol-1, respectively. Low steaming pressures and short times minimised colour changes in rice during parboiling, although it is concluded that higher pressures can be used if steaming time is restricted to a few minutes, after which colour of parboiled rice increases sharply.

Item Type: Article
Uncontrolled Keywords: BOILING-; CEREALS-; COLOUR-; COOKING-; PHYSICAL-PROPERTIES; RICE-; PARBOILING-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Aug 2008 11:29
Last Modified: 07 May 2012 05:49
URI: http://ir.cftri.com/id/eprint/7815

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