Effect of artisanal parboiling methods on milling yield and cooked rice textural characteristics
Manful, John T., Abbey, Lawrence D. and Coker, Raymond D. (2009) Effect of artisanal parboiling methods on milling yield and cooked rice textural characteristics. Journal of Food Quality, 32 (6). pp. 725-734. ISSN 0146-9428 (print), 1745-4557 (online) (doi:10.1111/j.1745-4557.2009.00283.x)Full text not available from this repository.
One of the main objectives of artisanal rice parboiling is to reduce the levels of broken grains (brokens) on milling. Rice samples that had been parboiled using different regimes of soaking temperatures and steaming times were analyzed for their physical properties and cooked rice textures. It was established that inappropriate soaking and steaming regimes resulted in greater levels of brokens than raw-milled paddy. Consequently, in artisanal parboiling, the initial soaking temperature should be about 90C and the steaming time should be more than 8 min, ideally, about 12 min. On cooking, more severely parboiled rice samples had firmer textures than mildly parboiled samples. The commercially parboiled sample and the more severely laboratory-parboiled samples required a rice-to-water ratio of 1:3, while the raw-milled sample and the mildly parboiled ones required a 1:2½ rice-to-water ratio for optimum cooking.
|Uncontrolled Keywords:||artisanal rice parboiling, broken grains (brokens), raw-milled paddy|
|Subjects:||S Agriculture > S Agriculture (General)|
S Agriculture > SB Plant culture
T Technology > TX Home economics
|School / Department / Research Groups:||Natural Resources Institute|
|Last Modified:||02 May 2012 11:14|
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