Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges

作     者：Himjyoti DUTTA Charu Lata MAHANTA 

作者机构：Department of Food Engineering and TechnologySchool of EngineeringTezpur UniversityNapaamSonitpurAssam 784 028India 

出 版 物：《Rice science》 (水稻科学（英文版）)

年 卷 期：2014年第21卷第4期

页      面：187-200页

学科分类：01[哲学] 06[历史学] 07[理学] 09[农学] 0710[理学-生物学] 0831[工学-生物医学工程（可授工学、理学、医学学位）] 0101[哲学-哲学] 060305[历史学-专门史与整体史] 060207[历史学-专门史] 010108[哲学-科学技术哲学] 0901[农学-作物学] 0836[工学-生物工程] 0902[农学-园艺学] 0602[历史学-中国史] 0712[理学-科学技术史(分学科，可授理学、工学、农学、医学学位)] 0603[历史学-世界史] 

基　　金：the Council of Scientific and Industrial Research  New Delhi for awarding Senior Research Fellowship to carry out this research 

主　　题：rice parboiling rice product technique 

摘      要：Parboiling is an age old technique carried out to improve rice quality. Different grain parboiling techniques have been traditionally followed and scientifically developed for preparation and industrialization of rice. The state of Assam, India produces a large number of rice varieties, some of which are traditionally processed into peculiar parboiled rice products like Hurum, Komal chaul, Bhoja chaul and Sandahguri, which are of both ethnic and possible commercial importances. In spite of extensive research carried out on parboiled rice, these products and their special parboiling techniques have not been sufficiently explored. The status of research on parboiled rice as a whole with special attention to these lesser known speciality products of Assam is extensively reviewed. Future scope of research on these products is also identified.