Zobrazeno 1 - 10
of 1 026
pro vyhledávání: '"Parboiling"'
Publikováno v:
AgriEngineering, Vol 5, Iss 2, Pp 992-1004 (2023)
Hydrothermal treatment of rice, called “Parboiling”, is an ancient traditional process in Asian countries. It consists of soaking rough rice in water and steaming it, and it both reduces the level of grain breakage and increases head yield of ric
Externí odkaz:
https://doaj.org/article/a202c73a4ef74574b57ff0cb78add282
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 6, Pp 3171-3183 (2023)
Abstract This study aimed to optimize soaking temperature and time for better physicochemical properties of parboiled rice varieties grown in Eastern Ethiopia. Two brown rice varieties (NERICA‐4 and NERICA‐6) were collected from the Somali Region
Externí odkaz:
https://doaj.org/article/dc2740543fce465cb8fbc647111cd836
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 1 (2023)
AbstractConventional rice milling produces a high percentage (40%) of rice breakage. The parboiling process is, therefore, considered the best solution for reducing the susceptibility of the rice grain to breakage in addition to varietal characterist
Externí odkaz:
https://doaj.org/article/de42b878b4fd4ee9846323e593b3d2d7
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100816- (2023)
This study investigated ultrasound treatment as a protective parboiling technology for producing low GI rice. Indica and Japonica rice with different amylose contents were subjected to different ultrasound times (15 min, 30 min, and 60 min) and ampli
Externí odkaz:
https://doaj.org/article/4999598da82e4946b881e66292cf0544
Publikováno v:
Foods, Vol 13, Iss 3, p 393 (2024)
Parboiling influences chemical compositions in rice grains. The objectives of this study were to evaluate the change in chemical content, total phenolic content and antioxidant capacity of landrace rice genotypes under parboiling conditions and to id
Externí odkaz:
https://doaj.org/article/8487ab42cbd74117bcb6c23ab358d3c6
Drying kinetics and image-based identification of drying end point during parboiling of komal chawal
Autor:
Shagufta Rizwana, Singamayum Firdosh Nesha, Kamlesh Kumar, Sarlin Pohthmi, Manuj Kumar Hazarika
Publikováno v:
Journal of Agriculture and Food Research, Vol 13, Iss , Pp 100646- (2023)
During the process of parboiling, steamed rice goes through a process of drying till a suitable moisture content for storage. This work is based on classifying suitable moisture content of less than 13% for storage. Further, this classification is us
Externí odkaz:
https://doaj.org/article/a537321ba53f466dbb15e3ba68f17ab4
Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-14 (2022)
Abstract Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect the contents and bioactivi
Externí odkaz:
https://doaj.org/article/aa3b425014044c91ba07ebd24e11bcdc
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100267- (2023)
ABSTRACT: The presence of anti-nutrients gives sesame seeds a bitter taste which may further reduce their acceptance for culinary purposes. This study investigated the effect of boiling, parboiling and roasting in improving the nutritional quality an
Externí odkaz:
https://doaj.org/article/7489c034096b44108a7ce7c25b96ebdb
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Food insecurity and child malnutrition remain persistent problems in sub-Saharan Africa. Rice is a staple food for more than half of the world’s population. However, white rice is poor in micronutrients and records higher glycemic values compared t
Externí odkaz:
https://doaj.org/article/b07f15efca86455fbd0b9461e90ae9d6
Autor:
Kazi Turjaun Akhter, Habibul Bari Shozib, Md. Hafizul Islam, Sneha Sarwar, Md. Mariful Islam, Md. Rubel Akanda, Muhammad Ali Siddiquee, Md. Mohiduzzaman, Abu Torab M. A. Rahim, Nazma Shaheen
Publikováno v:
Foods, Vol 12, Iss 21, p 3997 (2023)
Rice (Oryza sativa L.) is the principal staple food, a fundamental component of food security, a significant source of energy and major nutrients, and a key player in the overall nutritional status in Bangladesh. Parboiling is a common rice-processin
Externí odkaz:
https://doaj.org/article/ecd8e29a0577462288eadeab9ccc825d