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Influence of Soaking on Crushing Strength of Raw and Parboiled Rice

Jagtap, P.S. and Subramanian, R. and Vasudeva, Singh (2008) Influence of Soaking on Crushing Strength of Raw and Parboiled Rice. International Journal of Food Properties, 11. pp. 127-136. ISSN 1094-2912

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Abstract

Hardness (crushing strength) of rice decreased with increase in soaking time. A remarkable reduction was observed after complete hydration in parboiled rice (~85%) than raw rice (27%), which was attributed to greater hydration capacity of parboiled rice (63% d.b.) compared to raw rice (38% d.b.). Crushing strength of unsoaked parboiled rice (~150 N) was greater than raw rice (~76 N). On the contrary, crushing strength of fully hydrated parboiled rice (~23 N) was lower than raw rice (~55 N). The significant decrease in the hardness of parboiled rice grains upon hydration, however, could not explain the greater energy requirement for wet grinding parboiled rice studied earlier, which, perhaps, could be attributed to the higher slurry viscosity of parboiled rice compared to raw rice.

Item Type: Article
Uncontrolled Keywords: Crushing strength, Hardness, Moisture, Raw and parboiled rice, Slurry viscosity, Soaking, Wet grinding energy.
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Human Resource Development
Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Aug 2008 07:15
Last Modified: 28 Dec 2011 10:04
URI: http://ir.cftri.com/id/eprint/8687

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