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- Title
Rice: Parboiling and Milling Properties.
- Authors
Mir, Shabir Ahmad; Bosco, Sowriappan John Don; Shah, Manzoor Ahmad; Mir, Mohammad Maqbool; Ganai, Shaiq Ahmad
- Abstract
Parboiling is a hydrothermal processing technique during rice has to pass through many stages which alter the physicochemical properties and nutritional profile of grain. Different parboiling techniques have been developed for preparation and industrialization of rice. During parboiling process, starch granules are gelatinized and retrograded as a result various changes occur in rice kernel, which affects its quality parameters. Parboiling has marked influence on organoleptic properties, improved the strength and nutritional profile of grain. Parboiling treatment principally brings the characteristic change in rice grain such as milling, cooking, storage and eating qualities. Milling is an important unit operation for removing the husk and bran from the rough rice. Milling significantly affects the cooking and nutritional properties of rice. The important parameters focussed during milling are the head rice yield and kernel hardness. Milling technology is therefore geared to obtain maximum outturn of milled rice and to reduce breakage.
- Subjects
PARBOILED rice; GRAIN -- Nutrition; TASTE testing of food; RICE quality; RICE milling
- Publication
International Journal of Food Engineering, 2015, Vol 11, Issue 6, p777
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2015-0204