Cereal Storage Effects, Storage Changes in Parboiled Rice

Houston, D. F.; Hunter, Ian; Kester, E. B.

doi:10.1021/jf60069a011

Cited by 8 publications

(5 citation statements)

References 2 publications

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“…The lower whiteness values in Jupiter samples were correlated with their higher soluble sugar contents (Han et al 2016). Parboiled rice becomes discolored as a result of the Maillard reaction and the diffusion of hull and bran pigments into the endosperm during soaking (Houston et al 1956;Bhattacharya 2004;Rordprapat et al 2005;Lamberts et al 2006;Parnsahkorn and Langkapin 2013). The results suggest that the Maillard reaction was the main contributor to the discoloring of parboiled rice, and germination duration had little impact on the whiteness of the resultant parboiled rice.…”

Section: Resultsmentioning

confidence: 98%

“…This finding agrees with Bhattacharya (1996), who reported decreasing whiteness with increasing parboiling time and pressure. Parboiled rice becomes discolored as a result of the Maillard reaction and the diffusion of hull and bran pigments into the endosperm during soaking (Houston et al 1956;Bhattacharya 2004;Rordprapat et al 2005;Lamberts et al 2006;Parnsahkorn and Langkapin 2013). Parboiled rice becomes discolored as a result of the Maillard reaction and the diffusion of hull and bran pigments into the endosperm during soaking (Houston et al 1956;Bhattacharya 2004;Rordprapat et al 2005;Lamberts et al 2006;Parnsahkorn and Langkapin 2013).…”

Section: Resultsmentioning

confidence: 99%

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Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice

et al. 2015

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Cereal Chem. 93(1):47-52Germinated brown rice is considered a more nutritious and palatable cooked product than conventional brown rice. However, germination usually decreases rice milling yield and alters some physicochemical properties. Parboiling is commonly used to increase milling yield and retain nutrients, but it also changes rice color and texture. The objective of this study was to investigate the effect of parboiling on milling, physicochemical, and textural properties of a medium-grain and a longgrain rice after germination at varying durations. Germinated rice samples of three germination durations were prepared with one germination time before the optimum time at which 70% of rice revealed hull protrusion, the optimum time, and one time after. Germinated rice was then immediately parboiled at 120°C for 20 min and was then immediately dried. The milling, physicochemical, and textural properties of parboiled germinated rice from both cultivars were determined. Parboiling significantly decreased the percentage of brokens, whiteness, and the apparent amylose content and increased g-aminobutyric acid content (GABA) in the nongerminated rice and rice at the first germination duration for both cultivars. Parboiling reduced pasting viscosities for both cultivars, but Jupiter still exhibited higher pasting viscosities than Wells. Cooked parboiled germinated rice was overall softer than nonparboiled rice because of kernel splitting, but Wells remained harder and less sticky than Jupiter. In conclusion, it is beneficial to combine parboiling with germination to enhance nutritional values and improve milling properties without affecting textural properties for both rice cultivars.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice

et al. 2015

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“…Overall, an increase in Δ E was more clearly observed in wheat bran. These color changes may be attributed to chemical composition of the bran, the effects of enzymes on bran pigments during fermentation treatment, and the Maillard reaction during the hydrothermal and drying process (Ali & Bhattacharya, ; Houston, Hunter, & Kester, ). This outcome agrees with the work of Lamberts, Brijs, Mohamed, Verhelst, and Delcour (), who reported that hydrothermal treatment led to a decrease in the L value as well as an increase in the a and b values of brown rice.…”

Section: Resultsmentioning

confidence: 99%

Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties

Özkaya

Baumgartner

Özkaya

2017

Journal of Texture Studies

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Consumption of dietary fiber offers a range of health benefits. Cereal bran has great potential as a dietary fiber source. However, this bran's high phytic acid content and adverse effects on bread quality limit that potential. It is possible to obtain high dietary fiber and low phytic acid bran samples through bran concentration and dephytinization treatments. The dephytinization treatment is an effective method for degradation of phytic acid. The negative effects of wheat bran and rice bran on bread quality decreased significantly following the dephytinization treatments. This study demonstrated that fiber-enriched bread with low phytic acid content and acceptable texture can be produced using concentrated and dephytinized bran.

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“…Parboiled rice is discolored due to the migration of pigments from the husk and the bran layer to the endosperm during soaking, and occurrence of Maillard reaction during steaming (Bhattacharya, ; Houston, Hunter, & Kester, ). In general, whiteness (L*) decreased and yellowness (b*) increased with increasing soaking and steaming temperatures (Table ).…”

Section: Resultsmentioning

confidence: 99%

Effects of cultivar and aging on parboiled rice properties

2018

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Background and objectives Parboiled rice is an important commodity, and its properties are affected by parboiling conditions and feedstock properties. This study investigated the impact of cultivar and aging on parboiled rice properties under different parboiling conditions. Findings Regardless of parboiling conditions, cultivar with greater protein content had greater milling yields and cooked rice hardness, and lower deformed kernels and water absorption than low protein content cultivar. Deformed kernel had shown that aging effect was more significant on low protein content cultivar. Cultivar was the most important factor affecting parboiled rice properties and followed closely by soaking and steaming temperatures. Aging accounted for more than 10% of the total variance, and aging generally resulted in increased cooked rice hardness, and decreased deformed kernels, whiteness, pasting viscosities, and soluble solids. Conclusions Parboiled rice prepared from freshly harvested and aged rice displayed different properties. Cultivar with a greater protein content showed to have better protection against severe parboiling condition while preserving desired properties. Aging effect was more evident for rice of a low protein content. Even under different parboiling conditions, parboiled fresh‐harvested and aged rice still resulted in different properties. Significance and novelty The present study suggests the importance of protein content in the cultivar effect and its impact on aging effect.

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Cereal Storage Effects, Storage Changes in Parboiled Rice

Cited by 8 publications

References 2 publications

Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice

Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Germinated Brown Rice

Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties

Effects of cultivar and aging on parboiled rice properties

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