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- Title
EFFECT OF PARBOILING TECHNIQUE ON PHYSICO-CHEMICAL AND NUTRITIONAL CHARACTERISTICS OF BASMATI RICE.
- Authors
Chavan, Prasad; Sharma, Sajeev Rattan; Mittal, Tarsem Chand; Mahajan, Gulshan; Gupta, Satish Kumar
- Abstract
Parboiling method was developed to enhance the milling quality, cooking characteristics and textural properties of Basmati cultivar Pusa Basmati 1121. In order to increase the head rice yield of Basmati rice, three different parboiling methods (traditional parboiling technique, steaming alone and advanced parboiling method) were performed and compared with unparboiled sample. Parboiling method 3 consisting of pre-steaming of paddy at 1.05 kg/cm2 for five minutes followed by soaking in hot water at 85°C for three hours and again steaming at 1.05 kg/cm2 for 40 minutes was found to be the best method. Maximum head rice recovery obtained by method 3 was 66.09%. Broken percentage was significantly reduced (p<0.05) to 6.31% while cooking time and water uptake ratio increased to 48.63 minutes and 2.96%, respectively. Hardness, cohesiveness and springiness of parboiled cooked rice increased to 9.52N, 0.16 and 0.23mm whereas adhesiveness was reduced significantly to 0.007Nmm.
- Subjects
PARBOILED rice; COMPOSITION of rice; RICE -- Nutrition; RICE quality; RICE milling; EFFECT of cooking on nutrition
- Publication
Agricultural Research Journal, 2018, Vol 55, Issue 3, p490
- ISSN
2395-1435
- Publication type
Article
- DOI
10.5958/2395-146X.2018.00089.3