Vol. 7, Issue 6 (2019)
Accelerated ageing of paddy and its effect on paddy milling characteristics and physico-chemical and textural properties of milled rice
Author(s): Prem Santhi Y and V Palanimuthu
Abstract: In Indian subcontinent as well as in some Asian countries, naturally aged rice is generally preferred. Natural ageing is done by storing harvested paddy for at least 4-6 months to 2 years. Accelerated ageing is an artificial technique that induces ageing effect in the rice within a short period of time. In this study one of the many such techniques was employed for accelerated ageing of paddy. Hydrothermal treatments were imposed on paddy i.e., soaked in water @ room temperature of 28 °C for 2 min, steamed at three pressures (0.0, 0.5 and 1.0 kg/cm2 gauge) for 5 - 15 min, dried to 14% moisture in shade and then milled in order to study milling, physico-chemical and textural characteristics of rice. Among all the treatments studied, paddy @18% initial moisture, exposed to wet steaming of 0.5 kg/cm2 for 10 min was found to be best for accelerated ageing of paddy.
Pages: 1516-1523 | 365 Views 156 Downloads
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How to cite this article:
Prem Santhi Y, V Palanimuthu. Accelerated ageing of paddy and its effect on paddy milling characteristics and physico-chemical and textural properties of milled rice. Int J Chem Stud 2019;7(6):1516-1523.
