Parboiled Rice: Understanding from a Material Science Approach

Prakash Oli

Research output: ThesisDoctoral Thesis

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Noticeable changes in the sensory and nutritional characteristics of parboiled rice are due to gelatinisation, re-crystallisation and thermal breakdown of starch, changes in protein structure, rupture of fat globules and migration of colour & nutrients into the endosperm. And diffusion is one of the key processing parameters in controlling abovementioned changes. Hence, this project aimed to suggest the quality improvement of parboiled rice by understanding the changes in material properties brought about by diffusion of water, minerals and colouring materials within the endosperm of rice.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Charles Sturt University
  • Torley, Peter, Co-Supervisor
  • Adhikari, Benu, Co-Supervisor, External person
  • Ward, Rachelle, Co-Supervisor
  • Mawson, John, Co-Supervisor
Award date01 Jan 2016
Place of PublicationAustralia
Publication statusPublished - 2016

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    Oli, P. (2016). Parboiled Rice: Understanding from a Material Science Approach. Charles Sturt University.