VARIATIONS IN HYDRATION OF PADDY GRAINS WITHIN AND AMONG PANICLES OF PURE VARIETY DURING PARBOILING

Authors
PILLAIYAR P SABARATHINAM PL SULOCHANA S
Citation
P. Pillaiyar et al., VARIATIONS IN HYDRATION OF PADDY GRAINS WITHIN AND AMONG PANICLES OF PURE VARIETY DURING PARBOILING, Journal of Food Science and Technology, 35(3), 1998, pp. 274-275
Citations number
9
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
35
Issue
3
Year of publication
1998
Pages
274 - 275
Database
ISI
SICI code
0022-1155(1998)35:3<274:VIHOPG>2.0.ZU;2-E
Abstract
Paddy grains within a pure variety exhibited variations in hydration d uring parboiling. To find out the influence of the position of grains within panicles/hills, samples collected from 'Adt 36' variety were so aked at 65 degrees C for 4 h, open-steamed (0 kg/cm(2)) for 5 min and air-dried. The grains that were completely translucent or otherwise we re segregated and counted. In most cases, majority of grains in the pr imary panicles as well as those occupied top position in the panicles attained the stage, ready for complete parboiling quickly as compared to the grains representing lower positions.