Abstract:The texture in parboiled rice is the main determinant of its palatability. A rapid test to indirectly indicate the texture in p a r boiled rice without the need for cooking the kernel was developed.The test consists of reacting 100 m g 5Gmesh flour with 1.25% KOH, mixing by hand shaking for 5 min followed by 30 min settling, and measuring the gel length and comparing with that of the corresponding raw rice flour. A still more rapid method is centrifuging the 5-min hand-shaken material for 3 min at lo00 rpm. Th… Show more
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