Record Details

Reviving the pressure-parboiling process by use of low-amylose varieties of paddy

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/1911/
IFI-01-89
 
Title Reviving the pressure-parboiling process by use of low-amylose varieties of paddy
 
Creator Unnikrishnan, K.R
Bhattacharya, K. R.
 
Subject 01 Rice
05 Processing and Engineering
 
Description The pressure-parboiling process involves soaking paddy rice to a `just moist' degree (not to saturation) and steaming under high pressure to gelatinize starch. This procedure tends to yield hard-to-cook rice which, if successfully boiled, remains too hard for consumer acceptability. Many pressure-parboiling facilities were established in India before the problems with the product were realized. In this work, the effect of amylose levels in paddy on the outcome of the process were examined. Results (tabulated) indicated that low- or intermediate-amylose cv. (PR 103 and Indiresan) yielded pressure-parboiled rice of acceptable textural quality (firmness and elastic recovery determined), whereas high-amylose cv. (IR20) produced unacceptably hard cooked rices, even after excessive cooking times.
 
Date 1989
 
Type Article
PeerReviewed
 
Identifier Unnikrishnan, K.R and Bhattacharya, K. R. (1989) Reviving the pressure-parboiling process by use of low-amylose varieties of paddy. Indian Food Industry, 8 (1). pp. 25-28.