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Effect of variable parboiling on crystallinity of rice samples

Permanent URL:
http://handle.nal.usda.gov/10113/16335
File:
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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°C to 50°C and 70°C to 90°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°C for 12 min), showed no discernable change toward the V-pattern. Crystallinity decreased from the raw rice (24.6%) with increased cooking temperature.
Author(s):
Manful, J.T. , Grimm, C.C. , Gayin, J. , Coker, R.D.
Note:
Includes references
Source:
Cereal chemistry 2008 Jan-Feb, v. 85, no. 1
Language:
English
Year:
2008
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.