CSIR Central


Field	Value

Relation	http://ir.cftri.com/2161/ CC-02-87

Title	Influence of varietal difference on properties of parboiled rice

Creator	Unnikrishnan, K. R. Bhattacharya, K. R.

Subject	01 Rice

Description	13 rice cv. with a wide range of quality attributes (high-amylose to waxy) were parboiled under mild and severe conditions. Hydration, amylose solubility, gel mobility, pasting behaviour, slurry viscosity, and texture of the cooked rice samples changed in the order raw rice to mild to severely parboiled rice. The initial gradation of properties among cv. remained largely unchanged after parboiling. Thus, although rice became harder and less sticky after parboiling, a sticky cv. remained relatively sticky and a nonsticky one relatively nonsticky. Rice of quality types I and II (high total and insoluble amylose) was most suitable for canning, as revealed by the canning-stability test. The texture of cooked rice, whether raw or parboiled, was highly correlated to the water-insoluble amylose content. Lipid-amylose complexation did not seem to explain the hardening of rice after parboiling.

Date	1987

Type	Article PeerReviewed

Format	pdf

Language	en

Identifier	http://ir.cftri.com/2161/1/Cereal%20Chemistry%2064_315.pdf Unnikrishnan, K. R. and Bhattacharya, K. R. (1987) Influence of varietal difference on properties of parboiled rice. Cereal Chemistry, 64 (5). pp. 315-321.