Premium
Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization
Author(s) -
Miah M. A. Kaddus,
Haque Anwarul,
Douglass M. Paul,
Clarke Brian
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00611.x
Subject(s) - parboiling , starch gelatinization , degree (music) , yield (engineering) , endothermic process , starch , enthalpy , materials science , steaming , food science , chemistry , agronomy , composite material , thermodynamics , biology , organic chemistry , physics , adsorption , acoustics
A differential scanning calorimetric study was done on raw and parboiled rice to determine the degree of gelatinization. Unparboiled rice absorbed the highest amount of endothermic heat, the enthalpy change gradually decreasing with increasing hot soaking time. The highest degree of gelatinization was achieved when the paddy was soaked for 120 min at 80 °C. With increasing degree of gelatinization, the yield point in a compression test also increased. During the parboiling process internal fissures were healed, resulting in higher head rice yield during milling.