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Effect of Parboiling On Physicochemical and Phytochemical Properties of Pigmented Rice

Charumathy, G. (2010) Effect of Parboiling On Physicochemical and Phytochemical Properties of Pigmented Rice. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The pigmented rice varieties selected for the investigation differed in their milling quality because of the increase percentage of broken rice. This broken rice was effectively reduced by parboiling the paddy at different conditions. The various methods of parboiling had a significant effect on their physicochemical properties like the topography of the grain, the milling quality, and the cooking characterstics. The other starch characteristics like the soluble amylase was also effected which had an effect on the cooking quality and hydration properties. The colour of the uncooked rice differed among the treatments while no such great difference could be noticed after cooking. The textural characteristics of raw and cooked rice varied with the treatments. The parboiling conditions employed in this study can also be used to prepare a ready to eat product with the considerable amount of antioxidants. The phytochemical compositions with regard to phenolic acids, anthocyanins and flavonoids also varied but still certain amounts of these phytochemicals were present even after processing. Thermal processing also affected the antioxidant capacity of the pigmented variety which reduced. This study, suggests that a greater quantity of phenolic compounds and antioxidant capacity could be still retained if the pigmented rice is given minimal hydrothermal treatment like soaking in cold water and steaming at atmospheric pressure.
Uncontrolled Keywords: pigmented rice; parboiling; milling quality; physicochemical properties
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 04 Milling
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jul 2010 07:23
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9460

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