Effects of hydrothermal treatment on selected utilization qualities of parboiled maize

Agricultural Engineering International: CIGR Journal

Volumn 14, Issue 4, 2012, Pages 238-245

  Akinbolade, J A ^a   Igbeka, J O ^b  

^a Greenmark Ventures Limited   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Hydrothermal reactions; Maize; Moisture absorption; Parboiling; Utilization qualities

Indexed keywords

EID: 84875403869     PISSN: None     EISSN: 16821130     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

1. Adair, C. R. 1952. The McGill Miller method for determining the milling quality of small samples of rice. Rice Journal, 55 (2): 21.
2. Agrawal B. D, Velupilai I and Verma, I. R. 1987. Steam parboiling of high moisture rough rice. ASAE Regional Meeting. Paper No. SWR 87-305. http://elibrary.asabe.org/abstract.asp
3. Ajisegiri, E. S. 1987. Sorption phenomena and storage stability for some tropical agricultural grains. Ph. D. Thesis, University of Ibadan.
4. Bakshi, A. S., and R. P. Singh. 1979. Simulation of simultaneous diffusion and starch gelatinization during rice parboiling. ASAE Paper No. 79-6524. http://elibrary.asabe.org/azdez.asp. ASAEhg@asae.org.
5. Bakshi, A. S. 1979. Kinetic of water diffusion and starch gelatinization during rice parboiling. Annual Institute of Food Technology Meeting at St. Louis, June 10-13.
6. Birch, C. G., and R. J. Priestley. 1973. The degree of gelatinization of dooked rice. Food Chem., 1 (2): 139-148.
7. Chung M. T., L. Velupillai, and C. R. Virma. 1988. Soak temperature and equilibration effect on parboiled rice quality. Publication of Agric. Engr. Station No. 88-07-2368. http://elibrary.asabe.org/azdez.asp
8. Luh, B. S. 1980. Parboiled rice rice production and utilization. AVI Publishing Co. Inc. West Port, Connecticut. P. 501. http://elibrary.asabe.org/azdez.asp, www.waset.org/journals/waset/v63-149
9. Rooney, L. W., A. W. Kirleis, and D. S. Murty, 1986. Advances in cereal science and technology. Pomeranz A. M. Association of Cereal Chemists. St. Paul. MN. 3:317-403. http://elibrary.asabe.org/abstract.asp
10. Velupillai L., and L. R. Verma. 1982. Parboiled rice quality as affected by the level of and distribution of moisture after soaking process. ASAE:1050-1456. http://elibrary.asabe.org/abstract.asp.
11. Velupillai, L. 1981. The effect of level and distribution of moisture on parboiled rice quality. MSc. Thesis, Louisiana University, Baton Rogner, Louisiana.
12. Young, R. M., L. W. Haidara, L. W. Rooney, and R. D. Waniska.,1990. Parboiling of sorghum development of a novel decorticated product. Journal of Cereal Chemistry, 2:277-289. www.sciencedirect.com/science/article/pii