DEVELOPMENT OF A PROCESS FOR ACCELERATED AGEING OF RICE (Oryza sativa L.)
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Date
2016-07-07
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Naturally aged rice is generally preferred in Indian subcontinent since, it swells better
during cooking, cooked kernels are less sticky with more linear elongation and produces
thin gruel. Natural ageing is done by storing harvested paddy for at least 4-6 months
before milling. Accelerated ageing is an artificial technique that induces ageing effect in
rice within a short period of time. In this study, four such techniques were employed for
accelerated ageing of paddy. Using convectional tray dryer, paddy at 24, 27 and 30%
initial moisture contents was given dry heat treatment at different temperature–time
combinations (110°C for 15 min, 130°C for 10 min and 150°C for 5 min) and then
tempered for 30, 60, 90 and 120 min. Under microwave heat treatment, paddy at 14, 16
and 18% moisture content was exposed at different power levels (540 720 and 900 W)
for 30, 60, 90 and 120 s. Under hydrothermal treatments, dry (@ 14% moisture) and
wetted (soaked in water @ room temperature for 2 min) paddy samples were steamed at
three pressures (0.0, 0.5 and 1.0 kg/cm2 gauge) for 5, 10 and 15 min. The treated paddy
samples were milled to study milling, physico-chemical and cooking characteristics of
rice. Among all the treatments studied, paddy @ 18% initial moisture, exposed to
microwave power of 720 W for 60 s was found to be best for accelerated ageing of rice.
The cost of treatment was Rs. 6.05 per kg of paddy and the Benefit: Cost Ratio was
1.50:1.
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