Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization

被引：71

作者：

Miah, MAK ^{[1
]}

Haque, A ^{[1
]}

Douglass, MP ^{[1
]}

Clarke, B ^{[1
]}

机构：

[1] Cranfield Univ, Postharvest & Food Technol Grp, Inst Biosci & Technol, Silsoe MK45 4DT, Beds, England

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2002年 / 37卷 / 05期

关键词：

colour; darkness; differential scanning calorimetry (DSC); enthalpy; relative darkness; yield point;

D O I：

10.1046/j.1365-2621.2002.00611.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degreesC. 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.

引用

页码：539 / 545

页数：7

共 15 条

[1]

BEMILLER JN, 1993, IND GUMS POLYSACCHAR, P99

[2] EFFECT OF PROCESSING CONDITIONS ON QUALITY OF PARBOILED RICE [J].