Record Details

Comparative properties of beaten rice and parboiled rice.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3558/
 
Title Comparative properties of beaten rice and parboiled rice.
 
Creator Ali, S. Z.
Bhattacharya, K. R.
 
Subject 14 Physical properties
01 Rice
 
Description Properties of parboiled rice (paddy soaked in water, steamed, air-dried, milled), roasted-parboiled rice (soaked paddy roasted in hot sand, air-dried, milled) and beaten rice (soaked and rocted paddy flaked) were compared. Although outwardly essentially similar, roasted rice had considerably higher equilibrium moisture content on soaking in water than parboiled rice; beaten rice had still higher equilibrium moisture content on soaking in water. In water-uptake and soluble-amylose tests, roasted and beaten rices gave indications of a high degree of gelatinization but without a simultaneous and corresponding reduction in cooking rate (96 degree C) characteristic of parboiled rice. They were also more easily degraded by dilute alkali than parboiled rice. In viscographic behaviour, beaten rice in particular and roasted rice to a lesser extent showed a fairly high viscosity for unheated slurry which was absent in parboiled rice. These results are consistent with the hypothesis that starch in parboiled rice is retrograded and in roasted-parboiled rice is reduced due to rapid and simultaneous dehydration. Some additional change appears to take place in beaten rice due to the flaking step.
 
Date 1976
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3558/1/Lebensmittel%20Wissenschaft%20Technologie%2C%20Volume-9%281%20%281976%29%2011-13.pdf
Ali, S. Z. and Bhattacharya, K. R. (1976) Comparative properties of beaten rice and parboiled rice. Lebensmittel Wissenschaft Technologie, 9 (1). 11-13, 8 ref..