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Extent of quality alteration in low temperature parboiling cum vacuum drying in paddy



Extent of quality alteration in low temperature parboiling cum vacuum drying in paddy



Madras Agricultural Journal 69(12): 798-806



3 var. of paddy were parboiled at 80 degrees and 90 degrees C by closed heating for 10 min and vacuum dried at 80, 90, 100 and 120 degrees C. Various quality parameters then studied included hydration pattern, alkali test value, optimal cooking time, linear elongation and breadthwise expansion in the cooked kernel, and palatability. The equilibrium moisture content on soaking in water at room temp. (EMC-S) immediately after parboiling/vacuum drying was also determined.

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Accession: 001364811

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