Quality attributes of parboiled rice prepared with a parboiling process using a rotating sieve system
作者： Naruebodee Srisang , Thatchapol Chungcharoen
DOI: 10.1016/J.JCS.2018.12.020
关键词:
摘要: Abstract The aim of this study is to apply a rotating sieve system the parboiling process for parboiled rice production. time and rotation speed were main production factors affecting quality attributes rice, including degree starch gelatinization (DG), fissure percentage, head yield (HRY), white belly, color. results showed that with can decrease required provide an even rice. was 5 min at speeds 10 15 rpm, while at 5 rpm 10 min. These times shorter than fixed (15 min). Moreover, using provided better qualities system, higher DG HRY lower whiteness percentages. Additionally, values increased increasing time. In contrast, percentages decreased. However, not dependent on speed.
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