Rice Gruel in Food Preparations. School-Feeding Experiments with Kanji (Gruel) Pudding at Bangalore
نویسندگان
چکیده
During the cooking of rice in water a certain portion passes into solution and that is usually rejected because it interferes with the appearance, taste, flavour, keeping quality and digestibility of cooked rice. In some parts of the country, extra quantity of water is added and the liquid drained again to remove the last traces of the gruel. This practice is still being continued in spite of the increasing amount of knowledge regarding the attendant loss of vitamins, proteins, minerals and other essential food substances in the gruel.
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