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Effect of processing conditions on quality of parboiled rice.

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Relation http://ir.cftri.com/3984/
 
Title Effect of processing conditions on quality of parboiled rice.
 
Creator Bhattacharya, K. R.
Subba Rao, P. V.
 
Subject 01 Rice
05 Processing and Engineering
 
Description Conditions of soaking and steaming of paddy (rough rice) during parboiling affected th~
cooking quality and color of parboiled rice. However, soaking affected the quality only
above 60° C. The greater the severity of heat treatment during soaking and steaming, the
lower the water uptake and the darker the color of the rice. Soaking (at 70° C. and
above) had a relatively greater effect on the color of the rice, while steaming affected
the cooking quality to a greater extent. Varietal difference in the effect of processing
conditions on quality was observed. Besides nonenzymatic browning, the husk pigment
and the bran also appeared to contribute to the color of parboiled rice. Specifications
of parboiled rice color were determined from reflectance characteristics.
 
Date 1966
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3984/1/J.%20AGR.%20FOOD%20CHEM.%2C%20VOL.%2014%2C%201966%20476-479.pdf
Bhattacharya, K. R. and Subba Rao, P. V. (1966) Effect of processing conditions on quality of parboiled rice. Journal of Agricultural and Food Chemistry, 14. pp. 476-479.