CSIR Central

Induction and healing of cracks in rice grain during water soaking of paddy

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

Relation	http://ir.cftri.com/9784/ JFST-142-10

Title	Induction and healing of cracks in rice grain during water soaking of paddy

Creator	Indudhara Swamy, Y. M. Bhattacharya, K. R.

Subject	01 Rice 04 Milling

Description	Short-duration soaking of paddy is known to cause rice grains to crack during milling. However, studies have also suggested that soaking for longer periods reduces cracking. This study investigated the impact of soaking time on crack formation during milling. Paddy was soaked in water for different time intervals (from several min to 3 days), air-dried and milled. Milling breakage of rice increased in paddy soaked only for a short duration, but decreased with continued soaking. Similarly, tempering following very brief soaking (aggregate moisture content of soaked paddy, <20%) led to more breakage, but breakage steadily decreased with tempering when the paddy was soaked to 24% moisture. These results suggest that cracks develop in rice during the initial stages of soaking but subsequently become healed with continued hydration. Other data suggest that even some of the pre-existing cracks in rice get healed during long periods of soaking. Furthermore, examination in transmitted light showed that transverse cracks caused by wetting of paddy tended to get healed upon long soaking but irregular cracks caused by hot-air drying were not healed.

Date	2009

Type	Article PeerReviewed

Format	application/pdf

Language	en

Identifier	http://ir.cftri.com/9784/1/JFST_46_2_2009_136-138.pdf Indudhara Swamy, Y. M. and Bhattacharya, K. R. (2009) Induction and healing of cracks in rice grain during water soaking of paddy. Journal of Food Science and Technology, 46 (2). pp. 136-138.