Parboiled rice: Understanding from a materials science approach

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• 作者：Prakash Oli ; Rachelle Ward ; Benu Adhikari ; Peter Torley
• 关键词：Parboiled rice ; Hydration ; Dehydration ; Diffusion ; Gelatinisation ; Glass transition temperature ; Retrogradation
• 刊名：Journal of Food Engineering
• 出版年：March, 2014
• 年：2014
• 卷：124
• 期：Complete
• 页码：173-183
• 全文大小：634 K

文摘

The material properties like glass transition temperature, diffusion, microstructures of rice kernels and gelatinisation and retrogradation of the rice starch are reviewed to understand the nature and quality of the parboiled rice. Details of the diffusion related material properties of rice kernels such as the rate of diffusion, different models of diffusion, diffusion in glassy and rubbery state and diffusion in the gelatinised starch are discussed. The influences of hydrothermal treatment on the properties of the rice kernel are also highlighted to understand the overall quality of parboiled rice.