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Status in physical properties of coloured rice varieties before and after inducing retro-gradation.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12067/
 
Title Status in physical properties of coloured rice varieties before
and after inducing retro-gradation.
 
Creator Hameeda Banu, N. Itagi
Vasudeva, Singh
 
Subject 14 Physical properties
01 Rice
 
Description Three varieties of paddy in brown, red (non-waxy)
and black (waxy) forms were de-husked and milled before and
after inducing retro-gradation and their physical properties
were studied. Normalized grain weight, porosity of parboiled
paddy (PP) and its de-husked rice (DR), were high compared
to their respective native. True and bulk density were lowest
for black variety, its DR, its raw and parboiled forms compared
to other varieties of paddy. Angle of repose increased
from raw paddy to PP whereas it decreased from raw DR to
parboiled DR. Under similar conditions of milling of DR, raw
and parboiled milled rice of black variety was the darkest.
Raw husk showed higher EMC compared to husk of
parboiled. Hardness followed the pattern: Raw: Paddy
(~230–280 N)>DR (~120–260 N)>Milled rice (~110 N);
for parboiled: DR (~270–480 N)>PP (~260–425 N)>
Parboiled milled rice (~250–340 N). Cooking time was high
for DR of parboiled ones and least for waxy raw milled rice.
Results of this study will be helpful in understanding the quality
of pigmented rice cultivars, design and fabrication of some
of the equipments in rice processing industry.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/12067/1/Journal%20of%20Food%20Science%20and%20Technology%20December%202015%2C%20Volume%2052%2C%20Issue%2012%2C%20pp%207747-7758.pdf
Hameeda Banu, N. Itagi and Vasudeva, Singh (2015) Status in physical properties of coloured rice varieties before and after inducing retro-gradation. Journal of Food Science and Technology, 52 (12). pp. 7747-7758. ISSN 0022-1155