Parboiled Rice: Understanding from a Material Science Approach

Prakash Oli

Research output: ThesisDoctoral Thesis

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Abstract

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
Supervisors/Advisors
  • 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
Publisher
Publication statusPublished - 2016

Fingerprint

materials science
rice
endosperm
mineral water
fat globules
protein structure
gelatinization
crystallization
sensory properties
nutritive value
starch
heat
color
nutrients

Cite this

Oli, P. (2016). Parboiled Rice: Understanding from a Material Science Approach. Australia: Charles Sturt University.
Oli, Prakash. / Parboiled Rice: Understanding from a Material Science Approach. Australia : Charles Sturt University, 2016. 210 p.
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abstract = "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.",
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year = "2016",
language = "English",
publisher = "Charles Sturt University",
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Oli, P 2016, 'Parboiled Rice: Understanding from a Material Science Approach', Doctor of Philosophy, Charles Sturt University, Australia.

Parboiled Rice: Understanding from a Material Science Approach. / Oli, Prakash.

Australia : Charles Sturt University, 2016. 210 p.

Research output: ThesisDoctoral Thesis

TY - THES

T1 - Parboiled Rice: Understanding from a Material Science Approach

AU - Oli, Prakash

PY - 2016

Y1 - 2016

N2 - 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.

AB - 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.

M3 - Doctoral Thesis

PB - Charles Sturt University

CY - Australia

ER -

Oli P. Parboiled Rice: Understanding from a Material Science Approach. Australia: Charles Sturt University, 2016. 210 p.