J.of Soc of Agri Struc, Japan.
Vol.24,No.3 November 1993,153-160
Original:
Language: English

Discoloration Characteristics of Rice during Parboiling(1)
-Effect of processing Conditions on the Color Intensity of Parboiled Rice-

Toshinori KIMURA, K.R. BHATTACHARYA and S.Z. ALI

ABSTRACT

    This study was conducted to develop a new and appropriate technology applicable to the improvement of conventional parboiling methods in the developing countries.
    In this report, the discoloration characteristic of rice which is regarded to be one of the most important changes during parboiling treatment was investigated. The classification of respective effects of processing stages, i.e. soaking, steaming, drying and storing on discoloration were determined.

Keywords: discoloration characteristic, parboiling, non-enzymatic browning, color intensity, paddy, parboiled rice

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