Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 37, Issue 5, Pages 539-545Publisher
BLACKWELL PUBLISHING LTD
DOI: 10.1046/j.1365-2621.2002.00611.x
Keywords
colour; darkness; differential scanning calorimetry (DSC); enthalpy; relative darkness; yield point
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A differential scanning calorimetric study was done on raw and parboiled rice to determine the degree of gelatinization. Unparboiled rice absorbed the highest amount of endothermic heat, the enthalpy change gradually decreasing with increasing hot soaking time. The highest degree of gelatinization was achieved when the paddy was soaked for 120 min at 80 degreesC. With increasing degree of gelatinization, the yield point in a compression test also increased. During the parboiling process internal fissures were healed, resulting in higher head rice yield during milling.
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