Quality of ready-to-eat komal chawal produced by brown rice parboiling method
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DOI: 10.1007/s13197-018-3472-8
Abstract: Komal chawal, meaning soft rice, produced by brown rice parboiling of a low amylose rice variety chokuwa, was studied for its physical, physico-chemical, morphological and structural characteristics. The product was produced by soaking the brown… read more here.
Keywords: rice parboiling; rice; produced brown; brown rice ... See more keywords
Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal)
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DOI: 10.1007/s13197-019-03824-4
Abstract: Zinc fortified parboiled rice (komal chawal) was produced from a low amylose variety of rice by applying ‘brown rice parboiling’ method. In addition to the effect of milling on fortification, the effectiveness of fortification upon… read more here.
Keywords: rice; parboiled rice; zinc fortified; rice komal ... See more keywords
Drying characteristics of ready-to-eat komal chawal rice: processing and modeling
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DOI: 10.1007/s13197-019-04203-9
Abstract: A traditional ready-to-eat rice from Assam, India, known as komal chawal is produced by steaming of steeped chokuwa paddy, which is a low-amylose variety, and by drying the steamed paddy under shade as a measure… read more here.
Keywords: ready eat; temperature; rice; drying characteristics ... See more keywords