Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal)
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
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
Parboiled rice production without steaming by microwave-assisted hot air fluidized bed drying
Sign Up to like & getrecommendations! Published in 2020 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2019.12.005
Abstract: Abstract Since the traditional parboiled rice process requires a high-pressure boiler and contains several processing steps, this work therefore proposes a new method of producing parboiled rice with no requirement of steam and fewer processing… read more here.
Keywords: rice; parboiled rice; microwave assisted; hot air ... See more keywords
Optimization of paddy parboiling process for higher starch crystallinity by response surface methodology.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.06.089
Abstract: Paddy parboiling has received considerable attention as far as nutritional and milling improvement is concerned. Parboiling is also advantageous as it renders enhanced head rice yield and insect resistance. However, lower starch crystallinity of parboiled… read more here.
Keywords: methodology; parboiled rice; paddy parboiling; starch crystallinity ... See more keywords
Quality attributes of parboiled rice prepared with a parboiling process using a rotating sieve system
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2018.12.020
Abstract: Abstract The aim of this study is to apply a rotating sieve system to the parboiling process for parboiled rice production. The parboiling time and rotation speed were the main production factors affecting the quality… read more here.
Keywords: rice; parboiling process; quality; rotating sieve ... See more keywords
Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108926
Abstract: Abstract In this study, the effects of storage conditions of germinated parboiled rice (GPR) including packaging materials, oxygen, and temperature on its physicochemical qualities, bioactive compounds, antioxidant activity, sensory quality, and microbiological properties were investigated.… read more here.
Keywords: storage; quality; germinated parboiled; rice ... See more keywords
The Glycemic Index of Indica and Japonica Subspecies Parboiled Rice Grown in Italy and the Effect on Glycemic Index of Different Parboiling Processes.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of medicinal food"
DOI: 10.1089/jmf.2022.0120
Abstract: Rice is generally considered a high-glycemic index (GI) food, but numerous studies show that parboiling reduces the GI. There are no studies on GI of Indica and Japonica subspecies parboiled rice grown in Italy. The… read more here.
Keywords: glycemic index; rice; flora method; parboiled rice ... See more keywords
Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.12483
Abstract: The effects of parboiling indicators (soaking temperature and steaming time) on the degree of starch gelatinization (DSG) and several rice quality properties [head rice yield (HRY), color value, lightness, and hardness] of parboiled rice were… read more here.
Keywords: quality; rice; steaming time; parboiled rice ... See more keywords
Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale)
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Food Science"
DOI: 10.1155/2022/3784317
Abstract: Protein-energy malnutrition and mineral deficiencies in children under five years are major problems in developing countries. The present study was thus carried out with the aim of proposing a weaning flour based on parboiled rice,… read more here.
Keywords: flour based; parboiled rice; spirulina; cashew nut ... See more keywords