Effect of moisture content, temperature and contact time on milling and cooking qualities of rice in conduction parboiling

Authors
Varadharaju, N Sreenarayanan, VV Thayumanavan, B
Citation
N. Varadharaju et al., Effect of moisture content, temperature and contact time on milling and cooking qualities of rice in conduction parboiling, J FD SCI M, 38(5), 2001, pp. 509-511
Citations number
12
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
509 - 511
Database
ISI
SICI code
0022-1155(200109/10)38:5<509:EOMCTA>2.0.ZU;2-2
Abstract
Milling and cooking qualities of conduction parboiled paddy samples of 'ADT 36', 'IR 20' and 'CO 45' were determined. The initial moisture content and contact time contributed for more head rice recovery, alkali expansion val ue and gelatinization percentage. Hardness increased by 50 to 60%, whereas the whiteness decreased due to parboiling compared to that of control. The cooking time decreased by 1 to 2 min. and there was no appreciable change i n water uptake and swelling index.