Drying of rice

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Author list: Prachayawarakorn S., Taechapairoj C., Nathakaranakule A., Devahastin S., Soponronnarit S.

Publisher: Hindawi

Publication year: 2014

Start page: 595

End page: 611

Number of pages: 17

ISBN: 9781466596665; 9781466596658

ISSN: 0146-9428

eISSN: 1745-4557

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84995748244&doi=10.1201%2fb17208&partnerID=40&md5=9e51b5a0acb26ca59f83b12f89cf44c6

Languages: English-Great Britain (EN-GB)

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Abstract

Rice is one of the world’s primary food crops and is a major source of dietary energy for more than half of the people on this planet. Paddy is usually milled or polished into white rice for cooking even though unpolished rice contains much more nutritional bioactive components and dietary energy. A major component of rice grain is starch, which in turn is composed of polysaccharides; two types of polysaccharides found in rice starch are amylose and amylopectin. The amounts of amylose and amylopectin determine the quality of rice, both in terms of physical and chemical characteristics. © 2015 by Taylor & Francis Group, LLC.

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