Food scientists at the Arkansas Agricultural Experiment Station have developed a new parboiling process that reduces water use up to 75 percent and improves nutrient content in rice. Annegret Jannasch ...
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Kochi: While it is known that brown rice has a lower glycemic index (GI) than white rice, a study by a team of researchers at Kerala Fisheries University (Kufos) shows that germinating the paddy ...
Grain traders are rarely known for shop-floor innovations or even possessing detailed knowledge of production processes. So when one see a basmati rice exporter filing two patents relating to ...
Zib warned that common rice may contain harmful arsenic linked to serious health issues. He recommends a multi-step cooking process, including parboiling.
PARBOILING is partial cooking of rice to gelatinise the starch and harden the endosperm, making it translucent. There is also a slight change in flavour which some people prefer. The toughening ...
Kumbungu (N/R), March 24, GNA – The Council for Scientific and Industrial Research–Savanna Agricultural Research Institute (CSIR-SARI), in collaboration with the Department of Agriculture under the ...
We encourage you to republish this article online and in print, it’s free under our creative commons attribution license, but please follow some simple guidelines: You have to credit our authors. You ...
PARBOILING is partial cooking of rice to gelatinise the starch and harden the endosperm, making it translucent. There is also a slight change in flavour which some people prefer. The toughening ...
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