Parboiled Rice: Understanding from a Material Science Approach

Prakash Oli

Parboiled Rice: Understanding from a Material Science Approach

Prakash Oli

Research output: Thesis › Doctoral 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 language	English
Qualification	Doctor of Philosophy
Awarding Institution	Charles Sturt University
Supervisors/Advisors	Torley, Peter, Co-Supervisor Adhikari, Benu, Co-Supervisor, External person Ward, Rachelle, Co-Supervisor Mawson, Andrew, Co-Supervisor
Award date	01 Jan 2016
Place of Publication	Australia
Publisher	Charles Sturt University
Publication status	Published - 2016

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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 -

Parboiled Rice: Understanding from a Material Science Approach

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