Effects of Cultivar and Processing Condition on Physicochemical Properties and Starch Fractions in Parboiled Rice

Newton, Jumaane Abasi; Wang, Ya‐Jane; Mauromoustakos, A.

doi:10.1094/cchem-01-11-0011

Cited by 18 publications

(21 citation statements)

References 35 publications

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“…The specific temperatures to form amylose-lipid complexes are dependent on lipid characteristics (Tufvesson et al 2003). The enthalpy values of amylose-lipid complex were similar to those reported by Newton et al (2011). The lack of significant differences in amylose-lipid complex melting between germination durations for both cultivars agrees with the previous study (Han et al 2016) and suggests that germination did not sufficiently alter amylose molecular size to change its interaction with lipids.…”

Section: Resultssupporting

confidence: 87%

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: Resultssupporting

confidence: 87%

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

et al. 2015

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“…These results suggest that a greater proportion of the starch granules in NERICA7 remains ungelatinized due to an unknown resistance even at severe steaming conditions, while the starch granules in the other varieties are very sensitive to heat and most get gelatinized at moderate steaming conditions. Some authors have reported on the decrease in the viscosity properties of rice flour due to parboiling (Himmelsbach et al., ; Newton et al., ; Soponronnarit, Nathakaranakule, Jirajindalert, & Taechapaorij, ). The decrease in viscosity parameters with increasing steaming time and as a function of rice varieties is in accord with studies by Patindol et al.…”

Section: Resultsmentioning

confidence: 99%

“…Physical changes include increased head rice yield (Buggenhout et al., ), grain translucency, and decreased chalkiness due to starch pregelatinization (Bhattacharya, , ; Delcour & Hoseney, ; Lamberts, Gormand, Deryck, & Delcour, ; Patindol, Newton, & Wang, ), increased grain hardness, and reduced grain breakage due to swelling of the starchy endosperm during gelatinization, which heals the pre‐existing defects (Ndindeng et al., ; Newton, Wang, & Mauromoustakos, ). Chemical changes include lower glycemic index, high‐resistant starch content, and high contents of B vitamins (Jenkins, Wolever, & Jenkins, ; Manful, Grimm, Gayin, & Coker, ; Newton et al., ; Odenigbo, Ndindeng, Nwankpa, Woin, & Ngadi, ; Zohoun et al., ). In addition, parboiling leads to development of some unique aromatic and textural characteristics that are appealing to certain groups of consumers (Demont et al., ; Heinemann, Behrens, & Lanfer‐Marquez, ; Prom‐U‐Thai, Rerkasem, Cakmak, & Huang, ).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

Zohoun

Tang

Soumanou

et al. 2018

Food Science & Nutrition

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To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35, and 45 min. NERICA7 steamed for 25 min recorded the highest head rice yield (71.9%). Nonparboiled IR841 recorded the shortest cooking time (17.0 min), while NERICA1 steamed for 35 min recorded the longest cooking time (26.1 min). NERICA1 steamed for 45 min was the hardest (63.2 N), while nonparboiled IR841 was the softest (28.7 N). NERICA7 recorded higher peak and final viscosities across all steaming times compared to the other varieties. NERICA7 steamed for 35 and 45 min recorded the lowest total starch (77.3%) and the highest protein (13.2%) content, respectively. NERICA7 steamed for 25 and 45 min recorded the highest phosphorus (0.166%), magnesium (572 mg/kg), and potassium (2290 mg/kg) content, respectively. We conclude that, depending on desired physicochemical and nutritional properties, specific varieties and steaming times can be selected to achieve those outcomes.

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“…A strong negative correlation existed between sample protein content and the size of parboiled brokens (Table 2). While some researchers (Padua & Juliano, 1974) reported a decrease in the protein content of parboiled rice compared to nonparboiled rice, others reported an increase (Dooyum, Woo, Hong, & Ha, 2016;Newton, Wang, & Mauromoustakos, 2011;Sareepuang, Siriamornpun, Wiset, & Meeso, 2008). Some studies also reported a nonsignificant difference between the protein content of parboiled cereal grains such as einkorn wheat (Hidalgo, Brandolini, & Gazza, 2008).…”

Section: Protein Content and Yield Of Rice Samplesmentioning

confidence: 99%

Functional properties of endosperm protein from size‐fractionated broken rice kernels generated after milling of parboiled and nonparboiled rice

Bruce¹,

Atungulu²,

Hettiarachchy³

et al. 2019

Cereal Chem

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Background and objectives The quantity and functionality of proteins in different sizes of broken rice (brokens) may inform the different pasting properties observed in rice flour derived from brokens. This study was conducted to determine properties of protein from size‐fractionated parboiled and nonparboiled milled broken rice kernels. In addition, the research sought to determine the extent to which properties of proteins influence functionality of rice flour derived from the studied brokens. Findings Whole kernels and medium brokens of nonparboiled rice recorded the highest quantity and yield of protein isolate, while the lowest was recorded in large brokens. A strong negative correlation existed between sample protein content and the size of parboiled brokens. Parboiled samples had decreased protein extractability than nonparboiled samples. Emulsifying activity (EA) of parboiled rice had a significantly strong negative linear association with size of brokens. Emulsifying stability (ES) on the other hand had a significantly strong positive linear association with size of brokens, and about 82% of the variation in ES was explained by size. The trend was opposite in the nonparboiled stream with ES having a strong negative linear association with size. A very strong positive linear association existed between foaming capacity (FC), foaming stability (FS), and size of nonparboiled samples. Surface hydrophobicity (SH) was significantly different among parboiled and nonparboiled rice, with weak positive correlations existing between SH and size of parboiled and nonparboiled samples. Solubility curves in nonparboiled stream were more uniform than the parboiled stream. Strong significant positive correlations existed between peak, trough, breakdown, final, setback viscosities, and ES. A strong positive linear association was observed between peak, trough, final viscosities, and FS. Differences in protein contents of whole kernels and size‐fractionated brokens may be attributed to either the variations in the distribution of inherent components of the kernel or variations in milling efficiency. Results in this research are specific for long‐grain hybrid rice and may vary depending on cultivar and environmental factors. Conclusions Proteins influence the pasting properties of brokens. Understanding the functional properties of size‐fractionated broken rice kernels from parboiled and nonparboiled streams is essential in directing the right kind of brokens to the right end‐use. Significance and novelty This study provides useful information to better utilization and value addition of brokens.

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Effects of Cultivar and Processing Condition on Physicochemical Properties and Starch Fractions in Parboiled Rice

Cited by 18 publications

References 35 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

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

Functional properties of endosperm protein from size‐fractionated broken rice kernels generated after milling of parboiled and nonparboiled rice

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