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https://csirspace.foodresearchgh.site/handle/123456789/306| Title: | Effect of variable parboiling on crystallinity of rice samples |
| Authors: | Manful, J. T. Grimm, C. C. Gayin, J. Coker, R. D. |
| Keywords: | Variable parboiling;Rice;Parboiled;Crystallinity |
| Issue Date: | 2008 |
| Publisher: | AACC International, Inc |
| Citation: | Cereal Chemistry, 85 (1), 92-95 |
| Abstract: | Rice parboiled at various combinations of soaking temperature and steaming time were analyzed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Generally, gelatinization enthalpy decreased as the soaking temperature increased from 30 degrees C to 50 degrees C and 70 degrees C to 90 degrees C, and gelatinization enthalpy decreased as steaming times increased from 4 and 8 min to 12 min. As expected, a distinctive A-pattern was observed in the XRD of raw rice. The most severely parboiled laboratory sample (90 degrees C for 12 min), showed no discernable change toward the V-pattern. Crystallinity decreased from the raw rice (24.6%) with increased cooking temperature |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/306 |
| ISSN: | 0009-0352 |
| Journal Name: | Cereal Chemistry |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| CC_85_1_Manful_et al.pdf Restricted Access | 2.34 MB | Adobe PDF | View/Open Request a copy |
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