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Showing 1 to 6 of 6 for “"Parboiling"”.
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The development and evaluation of improved rice parboiling technology in Ghana
… northern Ghana to verify the importance of rice parboiling to poverty alleviation. Consumer acceptability and sensory evaluation carried out showed that there was a high correlation between consumer acceptability and sensory attributes developed by a trained panel for both raw and cooked rice. An …
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Rice Fortification by Parboiling in Limited-Water Soaking to Alleviate Mineral and Vitamin Deficiency
<p>Fortification of rice by parboiling is considered a potential alternative to currently available fortification technologies to produce rice with higher mineral and vitamin content significantly contributing to nutrient intake in populations with high prevalence of micronutrient deficiencies. …
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PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA
… on rice kernels: i) pregelatinization; ii) mild parboiling and iii) severe parboiling, obtaining PGF, MPB and SPB flours, respectively. Starch underwent new structural arrangements, the first involving macromolecular disorganisation and degradation. The heat-treatments affected the physical …
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Mitigation of Inorganic Arsenic in Rice
… for inorganic arsenic grain content. Novel parboiling is shown to decrease the final polished grain inorganic arsenic by 25%, while enriching the calcium content by 213%. Cooking rice with percolating hot water is shown to reduce inorganic arsenic content by up to 85%, in conjunction with …
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A multidisciplinary investigation into arsenic contamination in rice : rice preparation, arsenic knowledge and risk perception
… ratios of 1:3, 1:6 (p = 0.004), and 1:10 (parboiling; p < 0.0001) respectively. Similarly, increase in cooking water caused a decrease in essential elements, with the most decrease observed in potassium (K) (50%) and the least in copper (Cu) (0.2%) in comparison to the other elements. A …
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Development of fortified blended food and the effect of selected parameters on its composition and functionality
… a higher proportion of milk solids (37%, w/w), parboiling the dehulled cereal (wheat, barley or oats), the use of fermented milk instead of non-fat milk solids, wet blending the fermented milk with the parboiled cereal, and co-fermentation of the fermented milk-parboiled cereal blend for 24 h …