Parboiled Rice: Understanding from a Material Science Approach

Prakash Oli

    Research output: ThesisDoctoral Thesis

    309 Downloads (Pure)


    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, Andrew, Co-Supervisor
    Award date01 Jan 2016
    Place of PublicationAustralia
    Publication statusPublished - 2016


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