Evaluation Of Quality Parameters Of Accelerated Aged Rice Under Different Ageing Conditions
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Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
In the present study, high-temperature heating technique in combination with
tempering was tested to alternative for natural ageing. The quality of rice heated at
temperatures of 130, 140 and 150° C for 2 to 3 minutes followed by tempering for 0, 120
and 150 minutes was compared to that of rice stored at ambient temperature for 6 months.
Description
TNV_TH_2014_MTM12002
Keywords
Food Technology