CHANGES IN STORAGE MYCOFLORA OF PARBOILED RICE THROUGH DIFFERENT STAGES OF PROCESSING

Authors
JAYARAMAN P KALYANASUNDARAM I
Citation
P. Jayaraman et I. Kalyanasundaram, CHANGES IN STORAGE MYCOFLORA OF PARBOILED RICE THROUGH DIFFERENT STAGES OF PROCESSING, Journal of Food Science and Technology, 31(3), 1994, pp. 219-224
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
31
Issue
3
Year of publication
1994
Pages
219 - 224
Database
ISI
SICI code
0022-1155(1994)31:3<219:CISMOP>2.0.ZU;2-V
Abstract
To study the possible changes in storage mycoflora during parboiling a nd milling, samples of 'Ponni' and 'IR-20' paddy were mycologically an alyzed at different stages of processing. It was found that although t he original mycoflora was almost eliminated during parboiling, fresh c ontamination with a similar mycoflora occurred during yard drying, thr ough airborne spores. A qualitative change in mycoflora subsequent to milling, suggested an additional source of contamination.