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http://krishi.icar.gov.in/jspui/handle/123456789/42006
Title: | Post-Harvest Processing and By-product Utilization of Paddy |
Other Titles: | Not Available |
Authors: | Dhritiman Saha, Swati Sethi and Navnath Indore |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute for Post Harvest Engineering and Technology |
Published/ Complete Date: | 2018-10-25 |
Project Code: | Not Available |
Keywords: | By product utilisation post harvest processing |
Publisher: | ICAR Education Division |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | After storage, paddy is milled to obtain rice for direct consumption or to produce value-added products. The processing technologies vary depending on the end-product requirement, but most include the basic steps of cleaning, drying, parboiling, drying, and milling. Moisture content of paddy plays a major role during processing and high-moisture paddy should be sufficiently dried before storage. Parboiling improves the milling quality and nutritional content of paddy. More than 60% of the Indian population consumes parboiled rice, which is prevalent in Kerala, Tamil Nadu, Odisha, West Bengal, Bihar, Chhattisgarh, and Karnataka.Primary processing, such as cleaning and grading, can ensure a higher price for paddy, as well as lead to the development and commercialization of many value- added products, such as brown rice, germinated brown rice, extruded food, RTE, and RTC rice. Ready-made mixes (i.e., dosa and idli) and noodles are just some examples of products that have huge potential in the export market. Rice milk has economic importance, especially if prepared from traditional colored rice. Even though laboratory-level technology is available, commercial technology to produce rice milk with a longer shelf life is needed. Suitable modern machinery for value-added products in both small scale and industrial scale is required, as well as standardization of technologies for the production of higher nutritional and functional foods. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | ICAR-Winter School, October 05-25, 2018 Recent Engineering Interventions in Food and By-Product Processing for Sustainable Growth and Profitability |
Volume No.: | 1 |
Page Number: | 34-38 |
Name of the Division/Regional Station: | AICRP on PET |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/42006 |
Appears in Collections: | AEng-CIPHET-Publication |
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