Germination and Water Requirement for cooking of Dehulled Rice at Different Degree of Polishing

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dc.contributor.authorPothmitiyage, D.H.K.
dc.contributor.authorAbeysiriwardhana, S.
dc.contributor.authorAlwis, L.M.H.R.
dc.date.accessioned2021-05-20T05:39:47Z
dc.date.available2021-05-20T05:39:47Z
dc.date.issued2011
dc.description.abstractNote: See the PDF Version Rice (Oryza saliva L.) is a cereal and it is the staple food of the most parts of the world including the South and the South East Asia, the Middle East, Latin America, and the West Indies. Rice cultivation occupies 34 percent of the total arable lands in Sri Lanka and is cultivated as a wetland crop in all the districts. At present, Sri Lanka is exporting rice with high grain quality to several countries like United States of America, Canada, Germany and Australia. Retaining seed viability of red rice even after milling is a problem faced in rice exportation as most foreign countries consider red rice as a weed. In addition, varying water requirement for cooking rice at different degrees of polishing is another problem. Determination of the influence of de-hulling and degree of polishing on germination of rice grains, determination of the water requirement for cooking of rice at different degrees of polishing, influence of degree of polishing on cooking time and volume expansion of cooked rice were the objectives of this research.en_US
dc.identifier.issn22359877
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6805/162-Germination%20and%20Water.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Srilankaen_US
dc.subjectAgricultureen_US
dc.subjectCrop Production Technologyen_US
dc.subjectFood Scienceen_US
dc.titleGermination and Water Requirement for cooking of Dehulled Rice at Different Degree of Polishingen_US
dc.typeOtheren_US
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Research Symposium-2011