Suitability For Parboiling Of Rice Varieties From Benin Through Assessing The Soaking Temperature And Rice Quality
نویسندگان
چکیده
منابع مشابه
the stady and analysis of rice agroclimatology in lenjan
the west of esfahan province, iran, is one of the most important agricultural areas throughout the country due to the climate variability and life-giving water of zayanderood river. rice is one of the major and economic crops in this area. the most important climatic elements in agricultural activities which should be considered include temperature, relative humidity, precipitation and wind. so...
15 صفحه اولPower Ultrasound Enhanced One-Step Soaking and Gelatinization for Rough Rice Parboiling
The conventional parboiling of rough rice is a lengthy process that takes 24-28 h to complete. It would be beneficial to the industry if the processing time could be reduced. The objective of this study was to develop an ultrasound based one-step protocol for soaking and gelatinization during rice parboiling. The gelatinization temperature was measured by alkali (KOH) degradation and found to b...
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A total of 787 non-waxy rice lines- 116 hybrids and 671 inbreds-were used to study the apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer (RVA) pasting viscosity properties of rice starch to understand their importance in breeding better rice varieties. The investigated traits showed a wide range of diversity for both hybrid (HG) and inbred (IG) groups. Th...
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In order to increase the quality of locally produced rice, the artisanal parboiling process in West and Central Africa was reconceptualized. A novel parboiling unit was constructed using stainless steel (Inox 304) and fitted directly on an improved stove made from fired bricks. The heat profile at different locations in the unit, the physicochemical properties, cooking properties of the parboil...
متن کاملFunctional properties as affected by laboratory-scale parboiling of rough rice and brown rice.
Rough rice (RR) is the conventional feedstock for parboiling. The use of brown rice (BR) instead of RR is gaining interest because it results in shorter processing time and lower energy requirement. This study compared the functional properties of milled parboiled rice under different parboiling conditions from RR and BR. Presoaked RR and BR from cultivars Bolivar, Cheniere, Dixiebelle, and Wel...
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ژورنال
عنوان ژورنال: European Scientific Journal, ESJ
سال: 2016
ISSN: 1857-7431,1857-7881
DOI: 10.19044/esj.2016.v12n21p144