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22678

Properties of Some Egyptian Rice Hybrids as Affected by Parboiling Process

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Last updated: 23 Dec 2024

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Abstract

This experiment was conducted at Rice Research Section, Field Crops Research Institute, Agriculture Research Center, Sakha, Kafr El-Sheikh and the Rice Technology Training Center (RTTC), Alexandria, Egypt during 2016 season to study the effect of parboiling process on characteristics of the three Egyptian rice hybrids i,.e. “Hybrid Rice 1, Hybrid Rice 2 and Hybrid Yasmine" and their grain quality. The results showed that the three hybrids of rice differed in their properties studied when treated by different temperatures and parboiling process improved rice eating and cooking quality by decreasing time to cook and decreasing sticky. The study showed that soaking rice on 70o C gave the best results especially hardness that decreases broken and insect infestation subsequently.
 

DOI

10.21608/asejaiqjsae.2018.22678

Keywords

rice, Hybrid, Parboiled, properties, Process

Authors

First Name

Doaa A.

Last Name

Abd ElBary

MiddleName

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Affiliation

Research Institute, Agricultural Research Center, Alexandria, Egypt.

Email

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City

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Orcid

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First Name

Dalia M.

Last Name

Tabl

MiddleName

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Affiliation

Rice Technology Training Center (RTTC), Field Crops, Alexandria, Egypt.

Email

mohdalia4e@gmail.com

City

-

Orcid

-

Volume

39

Article Issue

OCTOBER- DECEMBER

Related Issue

3878

Issue Date

2018-12-01

Receive Date

2018-11-29

Publish Date

2018-12-20

Page Start

702

Page End

706

Print ISSN

1110-0176

Online ISSN

2536-9784

Link

https://asejaiqjsae.journals.ekb.eg/article_22678.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=22678

Order

16

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Properties of Some Egyptian Rice Hybrids as Affected by Parboiling Process

Details

Type

Article

Created At

22 Jan 2023