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- Title
Paddy Parboiling for Improved Milling, Better Cooking and Higher Recovery of Rice Bran Oil.
- Authors
Agrawal, A. K.; Lavanya, K.; Sinha, Geetesh
- Abstract
The milling and cooking qualities of rice depend mainly on the variety of paddy and its parboiling characteristics. Therefore, paddy varieties Mahamaya and Swarna were evaluated for their parboiling characteristics. An experiment was conducted by soaking paddy at 60°C for 4 h, steaming for 15 min and drying under shade for 24 h. Degree of parboiling was evaluated in terms of equilibrium moisture content at saturation, alkali spreading value, sedimentation and water uptake ratio. The parboiled sample had shown better milling quality in terms of more head yield, lower breakage and higher milling efficiency. In addition, it acquired better cooking quality as shown by lower water uptake at 97°C and minimum leaching loss during cooking. The bran oil quality was also found to be more in parboiled rice.
- Subjects
PARBOILED rice; FURFURAL
- Publication
Madras Agricultural Journal, 2015, Vol 102, Issue 7-9, p285
- ISSN
0024-9602
- Publication type
Article
- DOI
10.29321/maj.10.001120