ScholarLens Back to search
1993•CFTRI Institutional RepositoryRequires access

EFFECT OF PARBOILING AN GRAIN DIMENSIONS OF RICE

C. M. Sowbhagya, S. Zakiuddin Ali, B. Ramesh

Open publisher page 4 citations

Abstract

Parboiling brought about significant changes in the grain dimensions in rice, the extent varying with the type of parboiling. Roasted-parboiled and pressure-parboiled rices had significantly greater length (L), breadth (B), L/B ratio, but lower thickness as compared to raw rice, and to that produced by normal steam-parboiling. Ridges on lateral regions of grain in raw rice seem to smoothen out in case of normal parboiling, but get pronounced in case of other methods.

Open-access reader

About this research paper

What this paper is about

Parboiling brought about significant changes in the grain dimensions in rice, the extent varying with the type of parboiling. Roasted-parboiled and pressure-parboiled rices had significantly greater length (L), breadth (B), L/B ratio, but lower thickness as compared to raw rice, and to that produced by normal steam-parboiling. Ridges on lateral regions of grain in raw rice seem to smoothen out in case of normal parboiling, but get pronounced in case of other methods.

Why it matters

OpenAlex reports 4 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Parboiling brought about significant changes in the grain dimensions in rice, the extent varying with the type of parboiling. Roasted-parboiled and pressure-parboiled rices had significantly greater length (L), breadth (B), L/B ratio, but lower thickness as compared to raw rice, and to that produced by normal steam-parboiling. Ridges on lateral regions of grain in raw rice seem to smoothen out in case of normal parboiling, but get pronounced in case of other methods.

Key concepts: Parboiling, Mathematics, Food science, Chemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
EFFECT OF PARBOILING AN GRAIN DIMENSIONS OF RICE — Research Paper | ScholarLens