L.-J. Zhu, Q.-Q. Liu, Y. J. Sang, M.-H. Gu and Y.-C. Shi, “Underlying Reasons for Waxy Rice Flours Having Different Pasting Properties,” Food Chemistry, Vol. 120, No. 1, 2010, pp. 94-100. doi:10.1016/j.foodchem.2009.09.076

has been cited by the following article:

• TITLE: Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

  AUTHORS: Shabir Ahmad Mir, Sowriappan John Don Bosco

  KEYWORDS: Rice; Parboiling; Hardness; Color; Pasting Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.3, March 19, 2013

  ABSTRACT: The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60℃, 70℃ and 80℃ and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60℃ to 80℃. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.