Show simple item record

dc.contributor.authorChung, Jimmy Kin-Funen_US
dc.date.accessioned2012-05-15T15:54:05Z
dc.date.available2012-05-15T15:54:05Z
dc.date.issued1975en_US
dc.identifierocm72759151en_US
dc.identifier.urihttp://hdl.handle.net/1993/6140
dc.description.abstractColour, 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.en_US
dc.format.extentix, 148 leaves :en_US
dc.language.isoengen_US
dc.rightsen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleThe processing systems of Manitoba lake and paddy wild riceen_US
dc.typeinfo:eu-repo/semantics/masterThesis
dc.typemaster thesisen_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
local.subject.manitobayesen_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record