Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties

Ayamdoo, A.J.; Demuyakor, Bawa; Saalia, Firibu Kwesi; Francis, A J

doi:10.3923/ajft.2014.1.14

Cited by 16 publications

(15 citation statements)

References 4 publications

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“…It was emphasized that cooking time depends on several factors aside parboiling which include; rice variety, intensity of heat supply, moisture content and grain hardness among other things (Ayamdoo et al . ). Least cooking time of 20.3 minutes was observed for control sample and it increased to 43.69 minutes in case of parboiling method 3 for 60 minutes as shown in Table .…”

Section: Resultsmentioning

confidence: 97%

Optimization of Parboiling Parameters to Improve the Quality Characteristics of Pusa basmati 1509

Chavan

Sharma

Mittal

et al. 2016

J Food Process Engineering

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In order to improve the physico-chemical, textural properties and nutritional quality of popular exceptionally long grain basmati cultivar (Pusa basmati 1509), three parboiling methods (traditional parboiling technique, steaming alone, and presteaming followed by soaking and steaming) were studied and compared with unparboiled sample. Parboiling method consisting presteaming of paddy at 1.05 kg/cm 2 , soaking in 85 8C hot water for 3 hours and again steaming for 60 minutes followed by drying was found best parboiling technique with increase in head rice recovery from 41.15 to 68.87%. Cooking time and water uptake ratio observed was 43.69 minutes and 2.05%, respectively whereas gruel solid loss was significantly reduced. Parboiling treatment resulted in increase in hardness, cohesiveness and springiness while adhesiveness was decreased. Parboiling treatment resulted in leaching of amylose, crude protein, crude fat and crude fiber. Lightness was positively associated with crude protein and crude fat. PRACTICAL APPLICATIONParboiling method resulted into better quality of cooked rice. Increased head rice recovery of these cultivars will help the farmers in getting more prices for their crops as well as increase the market value of rice because of value addition (by increasing head rice recovery) resulting in increased returns to the millers.

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Section: Resultsmentioning

confidence: 97%

Optimization of Parboiling Parameters to Improve the Quality Characteristics of Pusa basmati 1509

Chavan

Sharma

Mittal

et al. 2016

J Food Process Engineering

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“…The water uptake ratio was increased with increase in duration of soaking and moisture absorbed [6]. The maximum water uptake ratio was observed at maximum humidification time of 5.34 hours which was 2.63 where the relative humidity was 93.35%, flow rate 9.70l/h and velocity was 6.40m/s which was shown in Fig.…”

Section: Water Uptake Ratiomentioning

confidence: 75%

“…After that the humidified paddy was subjected for cooking studies. The different cooking qualities determined during the study were cooking time, water uptake ratio, grain elongation ratio on cooking [6].…”

Section: Cooking Qualitiesmentioning

confidence: 99%

Cooking Qualities of Thin Layered Humidified Paddy

Saikiran¹,

Natarajan²

2018

CSIJ

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A thin layer dryer was modified by replacing the heating section of the dryer was replaced with humidification chamber. The equipment consists of a blower which sucks ambient air, which was passed through heater coils. There was a nozzle located after the heating unit, which sprays water as tiny droplets. The heated air was passed on the tiny droplets of the water, now the air gets humidified and is passed on to the paddy which was placed in a perforated tray as a thin layer. After undergoing humidification (soaking), steaming, drying and milling, the cooking qualities of the humidified paddy were determined. The extent of humidification of paddy was studied by knowing the cooking characteristics of the parboiled rice. The different cooking qualities determined during the study were cooking time, water uptake ratio, grain elongation ratio on cooking.

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“…The methodology followed in this stage was developed based on the hydration process studies of several authors (AYAMDOO et al, 2014;SHAFAEI et al 2016e BALBINOTI et al (2018 ). In the hydration process, 200 g samples of red rice were used, which were hydrated with distilled water in a ratio of two volumes of water to one of grains, at 45 to 75 °C in a water bath (Quimis® Thermostatic Bath) for a period of seven hours, with three repetitions per temperature.…”

Section: Red Rice Hydrationmentioning

confidence: 99%

Study of the Red Rice Parboilization Process

Pereira

Martins

Sousa

et al. 2020

JAS

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This research aimed to obtain information on hydrated red rice at different temperatures (45, 55, 65 and 75 °C) for 7 hours. During the hydration process, the structural and morphological modifications of red rice were observed, as well as the hydration kinetics by Peleg (1988), Cavalcanti-Mata & Duarte (2018) and Duarte & Cavalcanti Mata (2018) models. There were performed X-ray diffraction (XRD) and scanning electron microscopy (SEM) analysis in order to identify the type of crystallinity and to obtain images referring to the surfaces of the starch granules particles. The results identified by the XRD analysis that hydrated red rice is classified as type a starch. And the SEM analysis identified that there was a change in its morphological structure, providing the beginning of red rice starch gelatinization. The absorption kinetics showed that above 5 hours of hydration at 55, 65 and 75 °C, the red rice grain reaches 28% water content. Mathematical modeling proves that the models proposed by Cavalcanti & Duarte and Cavalcanti Mata & Duarte (2018) performed better than Peleg's model (1988), according to the statistical parameters evaluated (P, SE, DQM, and R2). The XRD and SEM results of red rice hydrated for 7 hours at 55 °C, autoclaved for 14, 22 and 30 minutes and dried at 50, 60 and 70 °C confirm parboiling process since the starchy structure of red rice was very distinct from the type A starch structure and confirmed the starch gelatinization.

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Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties

Cited by 16 publications

References 4 publications

Optimization of Parboiling Parameters to Improve the Quality Characteristics of Pusa basmati 1509

Optimization of Parboiling Parameters to Improve the Quality Characteristics of Pusa basmati 1509

Cooking Qualities of Thin Layered Humidified Paddy

Study of the Red Rice Parboilization Process

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