ICAR Research Data Repository for Knowledge Management
An Alkali-reaction Test to Distinguish Open-Steam, Pressure-Steam and Dry-Heat Parboiled Rice
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/1596/
JFST-15-95 |
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| Title |
An Alkali-reaction Test to Distinguish Open-Steam, Pressure-Steam and Dry-Heat Parboiled Rice
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| Creator |
Charu Lata, Mahanta
Bhattacharya, K. R. |
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| Subject |
01 Rice
05 Processing and Engineering |
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| Description |
All types of parboiled rice got degraded when immersed in very dilute alkali, but the appearance of the degraded grain differed among the three classes of parboiled rice. Open-steam parboiled rice grains remained fairly chalky white; pressure-steam parboiled grains became transparent; and dry-heat (sand heating) parboiled grains remained chalky, but got longitudinally split. Alkali reaction could thus distinguish between the three classes of product. The reaction seemed independent of starch reassociation. |
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| Date |
1995
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/1596/1/JFST1995_32%285%29_400-402.pdf
Charu Lata, Mahanta and Bhattacharya, K. R. (1995) An Alkali-reaction Test to Distinguish Open-Steam, Pressure-Steam and Dry-Heat Parboiled Rice. Journal of Food Science and Technology, 32 (5). pp. 400-402. |
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