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HIGH‐TEMPERATURE DRYING‐CUM‐PARBOILING OF PADDY
Author(s) -
ALI S. ZAKIUDDIN,
BHATTACHARYA KSHIROD R.
Publication year - 1980
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1980.tb00251.x
Subject(s) - parboiling , business , chemistry , agricultural engineering , food science , engineering
Alternate methods of parboiling of paddy, in place of conventional steam‐parboiling, for obtaining improved hydration ability in the parboiled rice were explored. Ratnachudi variety, a medium‐grained, tall indica, high‐amylose rice, was used. The paddy was soaked in warm water to a saturation moisture level (ca 30%, w.b.). The soaked paddy was dried by either exposing it to very hot air (150°—200° C) or by roasting it in hot sand (250°—300° C) for a few minutes. It was observed that under appropriate high‐temperature conditions paddy got simultaneously dried and parboiled by both the above treatments. Parboiled rice so produced was examined for appearance (translucence, color), milling breakage, alkali degradation pattern and starch retrogradation. It was found to be quite comparable to normal steam‐parboiled rice in all respects, except that it showed the desirable property of improved hydration ability due to lowering of starch retrogradation. Possible development of the technique into commercial process is indicated.