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CHANGES IN PARBOILED ROUGH RICE CAUSED BY IMPROPER DRYING AND MICROBIAL INFECTION
Author(s) -
SINGARAVADIVEL K.,
RAJ S. ANTHONI
Publication year - 1983
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1983.tb00080.x
Subject(s) - food science , bran , gram , yield (engineering) , bacteria , biology , chemistry , horticulture , materials science , raw material , ecology , genetics , metallurgy
Molds and bacteria contaminate parboiled rough rice when it is improperly dried or while awaiting drying due to humid rainy weather. When IR 20 parboiled rough rice was not dried for 7 days due to humid weather molds increased to 2.45 × 10 7 per gram from 6 × 10 4 per gram and bacteria increased to 75.9 × 10 6 per gram from 5.1 × 10 6 per gram observed initially. The milled rice yield decreased to 60.1% from 72.2% and the head rice yield decreased to 55.0% from 98.8% due to infection. The resultant bran contained only 12.1% oil compared to 31.9% in normally dried and milted paddy with about 40.0% free fatty acids in oil. The infection induced breakdown changes increased the levels of sugars, amino acids and polyphenols in grains which might cause kernel discolouration in the associated heat development during infection.