title: Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique.
abstract: Bhoja chaul is a traditional whole rice product processed by the dry heat parboiling technique of low amylose/waxy paddy that is eaten after soaking in water and requires no cooking. The essential steps in Bhoja chaul making are soaking paddy in water, roasting with sand, drying and milling. In this study, the product was prepared from a low amylose variety and a waxy rice variety by an improvised laboratory scale technique. Bhoja chaul prepared in the laboratory by this technique was studied for physical, physicochemical, and textural properties. Improvised method shortened the processing time and gave a product with good textural characteristics. Shape of the rice kernels became bolder on processing. RVA studies and DSC endotherms suggested molecular damage and amylose-lipid complex formation by the linear B-chains of amylopectin, respectively. X-ray diffractography indicated formation of partial B-type pattern. Shifting of the crystalline region of the XRD curve towards lower values of Bragg's angle was attributed to the overall increase in inter-planar spacing of the crystalline lamellae. Resistant starch was negligible. Bhoja chaul may be useful for children and people with poor state of digestibility.
authors.affiliation: Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India.
authors.forename: Himjyoti
authors.initials: H
authors.lastname: Dutta
authors.affiliation: Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India. Electronic address: charu@tezu.ernet.in.
authors.forename: Charu Lata
authors.initials: CL
authors.lastname: Mahanta
authors.affiliation: Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore, India.
authors.forename: Vasudeva
authors.initials: V
authors.lastname: Singh
authors.affiliation: Department of Food and Nutrition, Assam Agricultural University, Jorhat, India.
authors.forename: Barnali Baruah
authors.initials: BB
authors.lastname: Das
authors.affiliation: Department of Food and Nutrition, Assam Agricultural University, Jorhat, India.
authors.forename: Narzu
authors.initials: N
authors.lastname: Rahman
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D000688:Amylose / Q000737:chemistry / Q000378:metabolism; D055598:Chemical Phenomena; D003296:Cooking; D003890:Desiccation; D006358:Hot Temperature; D012275:Oryza / Q000737:chemistry*; D013213:Starch / Q000737:chemistry; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water; D013213:Starch; D000688:Amylose; D000687:Amylopectin
keywords: Dry heat parboiling; Ready-to-eat; Resistant starch; Rice product; Starch digestibility; TPA