ICAR Research Data Repository for Knowledge Management
Properties of pressure-parboiled rice as affected by variety
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2108/
CC-01-87 |
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| Title |
Properties of pressure-parboiled rice as affected by variety
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| Creator |
Unnikrishnan, K. R.
Bhattacharya, K. R. |
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| Subject |
01 Rice
14 Physical properties |
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| Description |
5 cv. of low to high amylose rice were parboiled by normal (full soaking, steam) and pressure-parboiling (partial or no soaking, pressure steam) methods. The hardness of cooked rice increased from mild normally parboiled rice to severely pressure-parboiled rice, but the values sharply decreased from high to low-amylose rice in each processing method. As a result, pressure-parboiled rice prepared from a low- or intermediate-amylose type was not very hard. Its rather long cooking time did, however remain unaffected. Pressure parboiling appeared to be especially suited for parboil-canning processing.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/2108/1/Cereal%20Chemistry%2064_321.pdf
Unnikrishnan, K. R. and Bhattacharya, K. R. (1987) Properties of pressure-parboiled rice as affected by variety. Cereal Chemistry, 64 (5). pp. 321-323. |
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