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Pasting, swelling, and solubility characteristics of rice batter prepared from different wet grinding systems.

Pankaj, Sharma and Vasudeva, Singh and Subramanian, R. (2013) Pasting, swelling, and solubility characteristics of rice batter prepared from different wet grinding systems. Starch/Starke, 65 (5-6). pp. 374-381.

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Abstract

Pasting behavior of raw and parboiled rice (IR-64) batter prepared from different wet grinding systems (stone grinder, mixer grinder, and colloid mill) with average particle size (�620 mm) similar to the market sample was studied after 14–16 h fermentation. Gelatinization temperature (GT) for raw and parboiled rice varied from 70 to 758C and 77 to 798C, respectively. Peak viscosity (PV) was highest in the batter prepared from stone grinder which could be due to the predominant compressive forces involved in wet grinding. PVof parboiled rice batter was 40– 45% less than the raw rice which was attributed to the presence of pre-gelatinized starch. In parboiled rice batter, breakdown (BD) reduced drastically and the relative breakdown (BDr) was also low compared to the raw rice batter. Swelling power and solubility when studied at various temperatures 50–1008C were lower in the batter prepared from stone grinder compared to the shear imparting mixer grinder and colloid mill indicating the probable role of grinding forces involved.

Item Type: Article
Uncontrolled Keywords: Batter Grinding Solubility Swelling Viscosity
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jan 2013 06:55
Last Modified: 29 Dec 2016 10:55
URI: http://ir.cftri.com/id/eprint/11078

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