Prabhakar International

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+91-8048371632 Prabhakar International https://www.indiamart.com/prabhakarinternational/ With immense experience and ample knowledge in this line of work, we are engaged in offering huge range of of Basmati Rice, Non Basmati Rice etc. About Us Prabhakar International is established in the Year 2014. As a leading company we are engaged in the trading, wholesaling, exporter and supplying of Basmati Rice, Non Basmati Rice, 5% Broken Rice, 25% Broken Rice, Sortex Parboiled Rice, Sona Masuri Rice and Indian White Rice. These products are procured from reliable manufacturers of the industry, who use finest quality material in the manufacturing of these products. Due to the support of our vendors, we are able to meet the diverse requirements of the clients. Our offered products are outstanding in quality and these products are superior in terms of taste, health and quality On the other hand, our products are known for their perfect finishing, superior quality and widely used in homes, hotels, restaurants, hostels and other such areas. Further, these products make our company highly acclaimed due to their high quality and pocket friendly price. Apart from this, to maintain their quality the entire range we offer passed through strict quality examinations before finally dispatching them to our patrons’ premises. These products are best in class and available in cost effective price range. Our products are supplied under the guidance and supervision of our managers. Our fast delivery system makes these process highly appreciated by our patrons among market. With our distribution networks spread all over the nation, we are able to timely deliver the orders of our customers safely.... For more information, please visit https://www.indiamart.com/prabhakarinternational/about-us.html SORTEX PARBOILED RICE O u r P r o d u c t s Golden Parboiled Rice Indian Parboiled Sortex Rice White Parboiled Sortex Rice Sortex Thai Parboiled Rice NON BASMATI RICE O u r P r o d u c t s Steam Non Basmati Rice White Non Basmati Rice Indian Non Basmati Rice SONA MASURI RICE O u r P r o d u c t s Sona Masuri Regular Rice Sona Masoori Rice Sona Masoori Steam Rice 5% BROKEN RICE O u r P r o d u c t s Non Basmati Broken White White Basmati Broken Rice Rice Basmati Broken Rice INDIAN WHITE RICE O u r P r o d u c t s Indian White Rice Indian White Steam Rice Indian White Regular Rice O u r OTHER PRODUCTS: P r o d u c t s Golden Sella Basmati Rice White Basmati Rice Broken White Rice Broken Raw Rice F a c t s h e e t Year of Establishment : 2014 Nature of Business : Wholesaler CONTACT US Prabhakar International Contact Person: Pushkar Poshattiwar Flat No. 103, Plot No. 129, Omkar Apartment Mumbai - 400706, Maharashtra, India +91-8048371632 https://www.indiamart.com/prabhakarinternational/.

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Codex Standard for Rice
1 Codex Standard 198-1995 CODEX STANDARD FOR RICE CODEX STAN 198-1995 1. SCOPE This standard applies to husked rice, milled rice, and parboiled rice, all for direct human consumption; i.e., ready for its intended use as human food, presented in packaged form or sold loose from the package directly to the consumer. It does not apply to other products derived from rice or to glutinous rice. 2. DESCRIPTION 2.1 Definitions 2.1.1 Rice is whole and broken kernels obtained from the species Oryza sativa L. 2.1.1.1 Paddy rice is rice which has retained its husk after threshing. 2.1.1.2 Husked rice (brown rice or cargo rice) is paddy rice from which the husk only has been removed. The process of husking and handling may result in some loss of bran. 2.1.1.3 Milled rice (white rice) is husked rice from which all or part of the bran and germ have been removed by milling. 2.1.1.4 Parboiled rice may be husked or milled rice processed from paddy or husked rice that has been soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a drying process. 2.1.1.5 Glutinous rice; waxy rice: Kernels of special varieties of rice which have a white and opaque appearance. The starch of glutinous rice consists almost entirely of amylopectin. It has a tendency to stick together after cooking. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 Quality factors – general 3.1.1 Rice shall be safe and suitable for human consumption.
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California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility.
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Specifications Guide Global Rice Latest Update: February 2021
Specifications Guide Global Rice Latest update: February 2021 Definitions of the trading locations for which Platts publishes indexes or assessments 2 Asia 5 Europe, the Middle East and Africa 12 Americas 14 Revision history 18 www.spglobal.com/platts Specifications Guide Global Rice: February 2021 DEFINITIONS OF THE TRADING LOCATIONS FOR WHICH PLATTS PUBLISHES INDEXES OR ASSESSMENTS All the assessments listed here employ Platts Assessments Methodology, as published at https://www.spglobal.com/platts/plattscontent/_assets/_files/en/our-methodology/methodology- specifications/platts-assessments-methodology-guide.pdf. These guides are designed to give Platts subscribers as much information as possible about a wide range of methodology and specification questions. This guide is current at the time of publication. Platts may issue further updates and enhancements to this guide and will announce these to subscribers through its usual publications of record. Such updates will be included in the next version of this guide. Platts editorial staff and managers are available to provide guidance when assessment issues require clarification. The assessments listed in this guide reflect the prevailing market value of the specified product at the following times daily: Asia – 11:30 GMT / BST EMEA – 13:30 GMT / BST Americas – 23:59 GMT /BST on the day prior to publication Platts may take into account price information that varies from the specifications below. Where appropriate, contracts, offers and bids which vary from these specifications, will be normalized to the standards stated in this guide. All other terms when not in contradiction with the below as per London Rice Brokers’ Association Standard Contract Terms (September 1997), amended 1 November, 2008.
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Research Article Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza Sativa L.)
Hindawi Journal of Food Quality Volume 2020, Article ID 4350274, 9 pages https://doi.org/10.1155/2020/4350274 Research Article Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.) Lyda Chin, Nantawan Therdthai , and Wannasawat Ratphitagsanti Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, #ailand Correspondence should be addressed to Nantawan erdthai; [email protected] Received 9 October 2019; Revised 8 August 2020; Accepted 13 August 2020; Published 28 August 2020 Academic Editor: Mar´ıa B. Pe´rez-Gago Copyright © 2020 Lyda Chin et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating diﬀers from conventional heating and may cause variation in the food quality. is study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W). e texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N). e total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice. Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively.
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C O N T E N T S
03.05.2012 1 C O N T E N T S Fifteenth Series, Vol. XXV, Tenth Session, 2012/1934 (Saka) No. 21, Thursday, May 3, 2012/Vaisakha 13, 1934 (Saka) S U B J E C T P A G E S ANNOUNCEMENT BY THE SPEAKER 2 Moving of Cut Motions to outstanding Demands for Grants ORAL ANSWERS TO QUESTIONS *Starred Question No.381 to 384 3-34 WRITTEN ANSWERS TO QUESTIONS Starred Question Nos.385 to 400 35-74 Unstarred Question Nos.4371 to 4600 75-456 *The sign + marked above the name of a Member indicates that the Question was actually asked on the floor of the House by that Member. 03.05.2012 2 OBSERVATION BY THE SPEAKER 457 Question of privilege PAPERS LAID ON THE TABLE 458-461 STANDING COMMITTEE ON ENERGY 462 26th to 28th Reports STANDING COMMITTEE ON FOOD, CONSUMER 462 AFFAIRS AND PUBLIC DISTRIBUTION 17th and 18th Reports STANDING COMMITTEE ON LABOUR 463 28th to 30th Reports STANDING COMMITTEE ON WATER RESOURCES 463 13th and 14th Reports STANDING COMMITTEE ON RURAL DEVELOPMENT 464 29th and 30th Reports STANDING COMMITTEE ON HUMAN RESOURCE 464 DEVELOPMENT 243rd to 245th Reports BUSINESS ADVISORY COMMITTEE 464 37th Report GOVERNMENT BILLS- Introduced (i) BUREAU OF INDIAN STANDARDS (AMENDMENT) 465 BILL, 2012 (ii) INDIAN MEDICAL COUNCIL (AMENDMENT) BILL, 2012 590 03.05.2012 3 MATTERS UNDER RULE 377 488-501 (i) Need to name Varanasi-Jammu Tawi Super Fast Train No. 12237/12238 as Begumpura Super Fast Train Shrimati Santosh Chowdhary 488-489 (ii) Need to provide timely and adequate loan to entrepreneurs belonging to Scheduled Castes and Scheduled Tribes Shri P.L.
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Catlog 2020.Cdr
www.theimperialimpex.com With a reputation built on the dependable, high quality of our merchandise and an uncompromising attention to detail, we are Exports "service-first" organization. Basmati & Non - Basmati Rice 1121 Steam Basmati Rice 1121 Golden Sella Basmati Rice 1121 White Sella Basmati Rice 1509 White Sella Basmati Rice 1509 Golden Sella Basmati Rice 1509 Steam Sella Basmati Rice Sugandha White Sella Basmati Rice Sugandha Golden Sella Basmati Rice Sugandha Steam Sella Basmati Rice Sharbati White Sella Basmati Rice Sharbati Golden Sella Basmati Rice Sharbati Steam Sella Basmati Rice Pusa Steam Basmati Rice Pusa Golden Basmati Rice Pusa White Sella Basmati Rice IR 64- 5% Broken Parboiles Rice IR 64- 5% Broken Raw Rice Parmal Rice 11 Raw PR 11 Rice Parmal Parboiled or PR 11 Parboiled Sona Masuri Rice 100% Broken Rice 1 1121 Steam Basmati Rice 1121 Steam Basmati Rice is the variety of long grain rice having seamless quality and exclusive prices. Processed on steaming, the offered 1121 Steam Basmati Rice is long, clean and takes very less time to cook. In Steaming process, steam passes through paddy grains, then at the time of drying and removing of Paddy layers, the Rice grain inside remain white however its surface becomes harder. Our impeccable lot of 1121 Basmati Steam Rice does not break upon cooking under standard conditions. Specifications Length: 8.3 mm Moisture: 12% Max Broken: 1% Max Purity: 95% Min Crop: The Latest Damage/ discolored: Nil Sortex: 100% Sortex Clean Well Milled and Polished 2 1121 Golden Sella Basmati Rice 1121 Golden Sella is another fine rice, liked mostly by biryani lovers all across the globe.
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Effect of Preparation Method on Chemical Property of Different Thai Rice Variety
Journal of Food and Nutrition Research, 2019, Vol. 7, No. 3, 231-236 Available online at http://pubs.sciepub.com/jfnr/7/3/8 Published by Science and Education Publishing DOI:10.12691/jfnr-7-3-8 Effect of Preparation Method on Chemical Property of Different Thai Rice Variety Cahyuning Isnaini1, Pattavara Pathomrungsiyounggul2, Nattaya Konsue1,* 1Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand 2Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand *Corresponding author: [email protected] Received January 15, 2019; Revised February 20, 2019; Accepted March 19, 2019 Abstract Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or non- polishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values.
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Authentic Indian Basmati & Non-Basmati Rice
Authentic Indian Basmati & Non-Basmati Rice N A H R I S I R C K E M E E I L R L H S S e company information Nature of Business : Manufacturer, Processor & Exporter l I Year of Establishment : 1998 Products : Basmati & Non Basmati Rice f Factory Address : Taraori - 132116, District - Karnal, Haryana (India) Production Line : 03 (Automatic) o Production Capacity : 5,000 Metric Tons Monthly r No. of Warehouse : 05 Warehouse Capacity : 25,000 Metric Tons p Annual Turnover : Rs. 125 Crore or US$ 15 million Approx. Export Percentage : 70-80% y : Europe, USA, Australia, Iraq, Saudi Arabia, Oman, Main Overseas Market Yemen, Jordan, Lebanon, Egypt, Bahrain, Syria, n Russia, UAE : a Nearest Port Mundra Port, Gujarat (India) Ownership Type : Partnership p PAN : ABPFS2316B DGFT / IE Code : 3310001156 m GST No. : 06ABPFS2316B1ZG REX No. : INREX3310001156DG033 o USFDA No. : 16865402970 c n prepared with the use o of healthy as well as i natural paddy, we bring t forth a quality range a of Basmati Rice such as 1121 Long Grain Basmati Rice, Long Basmati Rice and Non Basmati Rice. At m our advanced production units, these products are thoroughly processed using hygienic techniques r that ensure to their optimum quality in terms of I freshness, nutritional value and purity. Further, f our production experts incorporate sound quality control measures in the process of manufacturing n so as to come up with an impeccable range of rice. o c y t i l a u q e We are strengthened by a state of the art r infrastructural setup which covers a large area of space.
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Rice: Bioactive Compounds and Their Health Benefits
The Pharma Innovation Journal 2021; 10(5): 845-853 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 Rice: Bioactive compounds and their health benefits TPI 2021; 10(5): 845-853 © 2021 TPI www.thepharmajournal.com Arsha RS, Prasad Rasane and Jyoti Singh Received: 22-03-2021 Accepted: 24-04-2021 Abstract Arsha RS Rice is the primary source of calories in many developing countries, and about 60% of the world's Department of Food Technology population consumes rice as a staple food. Rice has high nutritional value such as carbohydrate, fat, fibre, and Nutrition, School of protein, vitamins as well as food energy, minerals profile and fatty acids. The processing steps of rice is Agriculture, Lovely Professional cleaning, parboiling, drying, dehusking, partial milling, grading, packing and storage. The pigmented rice University, Phagwara, Punjab, varieties are available with reddish, purple or even blackish colour. Various extraction methods are used India for extraction bioactive compounds from rice including traditional methods (like Soxhlet extraction Prasad Rasane method and maceration method) to modern methods ( like accelerated solvent extraction method (ASE), Department of Food Technology solid-phase extraction (SPE), pressurized liquid extraction (PLE), pressurized fluid extraction (PFE), and Nutrition, School of subcritical water extraction (SWE), subcritical fluid extraction (SFE), microwave-assisted extraction Agriculture, Lovely Professional (MAE), vortex-assisted extraction (VAE), ultrasound-assisted extraction (UAE))
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Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study
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Grain Quality of Australian Wild Rice (Compared to Domesticated Rice)
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Bringing Traditional Food Ingredients Straight From
BRINGING TRADITIONAL FOOD INGREDIENTS STRAIGHT FROM THE FARM TO YOUR KITCHEN ABOUT US At Original Indian Table we are passionate about increasing farmer income by bringing the finest indigenous and healthy ingredients from India to market. To do this, we have travelled more than 90,000 kilometers across 24 Indian states to meet with farmers. We have found farmers increasingly move towards local crops and natural ways of growing food that are safer for us and healthier for the climate. Our mission is to bring these products to customers looking for clean, nutritious and local food. OUR PHILOSOPHY We believe in the interconnectedness of things. We can live a healthy life and live on a healthy planet only if we re-establish our relationship with food and enable the production of clean, local and sustainably grown crops. All our products are Traditional, Healthy and Directly Sourced. WHAT WE DO We bridge the gap between farmers struggling to market traditional and sustainable food ingredients and customers looking for healthier, more nutritious and local alternatives. Our offering is positioned as an experience as it contains not just the product but also details on the origin, nutritional benefits and uses for each product. Our clients range from retail customers to leading chefs, restaurants and hotels across India and abroad. PARTNERS/FARMERS Our back-bone are our partner women and men farmers and organizations across India. They have dedicated their lives to sustainable farming. They work tirelessly to sow, nuture and harvest traditional varieties of produce, so that You and Me can live a healthy life.
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