Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming
Paddy rice samples were parboiled by soaking at 65 °C for 180 min and steaming at 96 °C for 2–10 min, and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization (DSG) and several quality attributes (head rice yield (HRY), color value and hardness) of parboi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-11-01
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| Series: | Rice Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1672630816300683 |