Abstract:
Rice tops the food grains cultivated in India, with annual production of
more than 90 million tonnes. Rice is the staple food for majority of Indian
population. It is, however, a common experience that rice from freshly
harvested paddy cooks to a pasty mass. It has also poor swelling capacity
during cooking and is reported to cause digestive disorders. That is the
reason the new rice is aged or cured for atleast 4 months to overcome these problems and to
develop desirable cooking characteristics. The ageing becomes faster as the temperature during
storage increases. With the new technology, it has become possible to age or cure the new paddy
within a short duration.
