Publications by authors named "Roberto J Aguerre"
J Food Sci Technol
August 2015
Article Synopsis
- A new rice processing method using hydration, tempering, and heating was developed as an alternative to traditional parboiling with steam, focusing on factors like temperature, tempering, and heating time.
- The optimal results included a maximum gelatinization degree of 37.0% and milling yield of 67.7%, achieved at a temperature of 84°C with specific tempering and heating durations.
- This method not only improves nutritional value by increasing riboflavin and calcium but also creates a rice product that is less hard and sticky compared to traditional methods, offering more choices for consumers.
