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RESEARCH NOTE PASTING BEHAVIOUR OF PARBOILED RICE
Author(s) -
ALI S. ZAKIUDDIN,
BHATTACHARYA K. R.
Publication year - 1980
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1980.tb00323.x
Subject(s) - parboiling , slurry , food science , viscosity , mathematics , raw material , swelling , chemistry , materials science , composite material , organic chemistry
Parboiling seemed to produce significant changes in the pasting behaviour of rice. But comparison of Brabender viscograms obtained at a fixed slurry concentration did not provide a clear understanding of the changes. Study of viscograms of a number of differently parboiled samples determined at several slurry concentrations each indicated that the viscogram patterns were essentially similar in all respects except one: The lowest peak viscosity at which a measurable breakdown first appeared was pushed towards higher viscosity values and higher concentrations in parboiled rice, proportional to its severity, as compared to raw rice. This suggested a decreased swelling ability of the granules in parboiled rice as compared to raw rice.