MSpace - DSpace at UofM >
Faculty of Graduate Studies (Electronic Theses and Dissertations) >
Manitoba Heritage Theses >

Please use this identifier to cite or link to this item: http://hdl.handle.net/1993/6140

Title: The processing systems of Manitoba lake and paddy wild rice
Authors: Chung, Jimmy Kin-Fun
Issue Date: 1975
Abstract: Colour, flavour, percent breakage and cleanliness are the main criteria for judging the quality of finished wild rice. The present study is an attempt to investigate some of the problems in the wild rice industry today. The study was designed to evaluate the optimum processing system for Manitoba lake and paddy wild rice. Results indicated that good quality wild rice was obtained when low temperature curing and parching processing were used. In addition, the hulling study indicated that extended curing periods and hulling after storage would increase the breakage of the rice. Above all, the percent yield can be maximized if the processing system is carefully controlled. The flavour characteristics of wild rice were also investigated in this study, and 24 sensory characteristics were identified. Specific sensory characteristics such as swampy odour, mouldy and strong, earthy taste and mushy texture were noted to be the main factors which contribute to unacceptability of finished wild rice.
URI: http://hdl.handle.net/1993/6140
Other Identifiers: ocm72759151
Appears in Collection(s):FGS - Electronic Theses & Dissertations (Public)
Manitoba Heritage Theses

Files in This Item:

File Description SizeFormat
Chung_The_processing.pdf7.34 MBAdobe PDFView/Open
View Statistics

Items in MSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! MSpace Software Copyright © 2002-2010  Duraspace - Feedback