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http://krishi.icar.gov.in/jspui/handle/123456789/46898| Title: | Preparation of various rice products |
| Other Titles: | Not Available |
| Authors: | Das B and Das Avijit |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | Central Rice Research Institute |
| Published/ Complete Date: | 2010-01-01 |
| Project Code: | Not Available |
| Keywords: | rice, varieties, value added products, ingredients |
| Publisher: | Association of Rice Research Workers |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Raw rice and parboiled rice are mostly used for the preparation of several processed rice products. The matured and well filled grains are dried in the sun for 3 to 4 days to reduce the moisture to 13 to 14 percent. The non-waxy or non-glutinous rice was found suitable for the preparation of cooked rice, popped and puffed rice, beaten rice, idli and dosai cakes etc. The rice cultivar RR 363-36 yielded good quality popped rice. Beaten rice soaked in water (2 times of its weight) for about 30 minutes under the lid cover gave excellent swelling properties. Kalyani-2 was rated best for preparation of beaten rice. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Oryza |
| Journal Type: | Quarterly |
| NAAS Rating: | 5.03 5.03 |
| Impact Factor: | 0.092 |
| Volume No.: | 47 |
| Page Number: | 342-344 |
| Name of the Division/Regional Station: | Division of Biochemistry, Plant Physiology and Environmental Sciences |
| Source, DOI or any other URL: | http://arrworyza.com/journal/oldjournalDisplay.aspx?id=20534 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/46898 |
| Appears in Collections: | AEng-NINFET-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Preparation of various processed rice products_Oryza.pdf | 157.77 kB | Adobe PDF | View/Open |
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