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Rice: Parboiling and Milling Properties

  • Shabir Ahmad Mir EMAIL logo , Sowriappan John Don Bosco , Manzoor Ahmad Shah , Mohammad Maqbool Mir and Shaiq Ahmad Ganai
Published/Copyright: October 30, 2015

Abstract

Parboiling is a hydrothermal processing technique during rice has to pass through many stages which alter the physicochemical properties and nutritional profile of grain. Different parboiling techniques have been developed for preparation and industrialization of rice. During parboiling process, starch granules are gelatinized and retrograded as a result various changes occur in rice kernel, which affects its quality parameters. Parboiling has marked influence on organoleptic properties, improved the strength and nutritional profile of grain. Parboiling treatment principally brings the characteristic change in rice grain such as milling, cooking, storage and eating qualities. Milling is an important unit operation for removing the husk and bran from the rough rice. Milling significantly affects the cooking and nutritional properties of rice. The important parameters focussed during milling are the head rice yield and kernel hardness. Milling technology is therefore geared to obtain maximum outturn of milled rice and to reduce breakage.

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Published Online: 2015-10-30
Published in Print: 2015-12-1

©2015 by De Gruyter

Articles in the same Issue

  1. Frontmatter
  2. Selected Papers from MAS2014 Workshop
  3. Special Section “Selected papers from the workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2014 conference (Bordeaux, September 10–12, 2014)”
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  11. Original Research Articles
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