Journal
CEREAL CHEMISTRY
Volume 85, Issue 1, Pages 92-95Publisher
AMER ASSOC CEREAL CHEMISTS
DOI: 10.1094/CCHEM-85-1-0092
Keywords
-
Categories
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available