alexa Abstract | Quick Parboiling, Drying and Milling of Paddy
ISSN: 2321-6204

Research & Reviews: Journal of Food and Dairy Technology
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Research Article Open Access


In India especially Southern-Eastern part of the India, traditional parboiling is still widely practiced among rice processors even though it results in inferior grain quality. The quick parboiling of AVAXI and 424 varieties was performed by steaming the sample in water bath and then sample was sun dried. In sun drying samples were reached 12 to 13% dry basis moisture content. Then these quick parboiled and sun dried samples were taken for milling operation. The milling results show that more head rice is obtained and less broken rice were found. This steam parboiling was found quicker technique than presently available time consuming process of par boiling.

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Author(s): Goswami TK, Murlidhar Meghwal


Parboiling, Paddy, Milling, Head rice, Broken, Dehusking., Analysis for Novel and Safe Ingredients, Advance in Meat Processing, Food Safety & Regulations, Food Packaging Companies & Machinery, Beverage Industry Market Analysis, Dairy Industry Market Analysis, Food Industry Market Analysis, Meat Industry, Food Management, Processing and Preservation, Nutrigenomics, Milk Product, Food-Borne Pathogens, Food Quality, Food Microbiology and Fermentation Food Chemistry and Biochemistry, Dairy Technology and Dairy Byproducts, Bulk Scale Processing and Production, Organic Dairy Farming

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