Swelling and solubility behaviour of parboiled rice flour

Authors

  • K. R. UNNIKRISHNAN,

    1. Authors' address: Discipline of Rice and Pulse Technology, Central Food Technological Research Institute, Mysore–570 013, India.
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  • K. R. BHATTACHARYA

    Corresponding author
    1. Authors' address: Discipline of Rice and Pulse Technology, Central Food Technological Research Institute, Mysore–570 013, India.
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*To whom correspondence should be addressed.

Summary

Parboiled rice flour swelled and dissolved more than raw rice flour in water at temperatures below 70°C, but less than raw rice at higher temperatures. This difference between raw and parboiled rice increased with an increasing degree of parboiling. A sample of parboiled rice produced by dry-heating soaked paddy in hot sand behaved differently; but when it was wetted and tempered to favour reassociation of starch, its properties fell in line with normal steam-parboiled rice. The above behaviours of raw and parboiled rice flour were similar to those of corresponding whole-grain rice. They also reinforce the earlier suggestion of starch reassociation in conventional parboiled rice.

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