EFFECT OF PROCESSING CONDITIONS ON QUALITY OF PARBOILED RICE
EFFECT OF PROCESSING CONDITIONS ON QUALITY OF PARBOILED RICE
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DOI：
10.1021/jf60147a009
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发表时间：
1966-01-01
影响因子：
6.1
通讯作者：
RAO, PVS
中科院分区：
文献类型：
--
作者：
BHATTACHARYA, KR;RAO, PVS
材料与方法：半熟米饭样品。已经描述了Bangara Sanna （BS）和Ratna Chudi （RC）品种中使用的半煮和半煮大米（粗米）和大米的样品(2)；它们在这里是由它们的不言自明的代码编号来指代的。只使用从充分混合和清洁的样品中手工挑选的全谷物。烹饪质量。从大米的吸水率、粥的碘蓝值和粥中的固体（煮水过量）三个方面研究了大米的蒸煮质量。5克大米（重复）在70毫升蒸馏水中煮熟，在宽玻璃管中浸泡在沸水浴中（浴温98℃）。煮30分钟（水温96℃）。稀粥用筛子过滤，大米用滤纸快速擦拭后称重，以测定其吸水性（每克大米吸收的水克数）。将1 ml的碘溶液(7)加入1 ml的稀粥（一式两份）中，静置2小时后，稀释至100 ml，用600亩过滤器的Klett-Summer-son光电比色仪读取，得到稀粥的碘蓝值。通过蒸发脱水和称重来测定粥中的固体含量。
Materials and MethodsSamples of Parboiled Rice. The samples of parboiled and semiparboiled paddv (rough rice) and rice used, in the varieties Bangara Sanna (BS) and Ratna Chudi (RC), have been described (2); they are referred to here by their self-explanatory code numbers. Onlv whole grains, hand-picked from the well mixed and cleaned samples, were used. Cooking Quality. Cooking quality of the rice samples was studied with respect to their water uptake, iodine blue value of the gruel, and solids in gruel (excess cooking water). Five grams of rice were cooked (induplicate) in 70 ml. of dis-tilled water in wide glass tubes immersed in a boiling water bath (bath tempera-ture 98 C.. cooking-water temperature 96 C.) for 30 minutes. The gruel was strained through a sieve and the rice was weighed after quick wiping with filter paper to give its water uptake (grams of water absorbed per gram of rice). Iodine blue value of the gruel was ob-tained, after standing for 2 hours, bv adding 1 ml. of iodine solution (7) to 1 ml. of gruel (in duplicate), diluting to 100 ml., and reading in a Klett-Summer-son photoelectric colorimeter with a 600-mu filter. Solids in the gruel were determined by evaporating to drvness and weighing.