Microwave treatment of rice

Kaasova, Jitka; Kadlec, Pavel; Bubník, Z.; Pour, V.

doi:10.17221/6577-cjfs

Cited by 7 publications

(5 citation statements)

References 4 publications

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“…Microwave heating of presoaked rice showed similar gelatinization to parboiled rice, and less pasty milled rice (Roberts, ). The gelatinization of rice starch was faster during microwave drying than in the oven but the initial moisture content of rice is one of the main limitations (Kaasova, Kadlec, Bubnik, & Pour, ).…”

Section: The Parboiling Processmentioning

confidence: 99%

Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals

2018

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Background and objectives: Parboiling is a hydrothermal treatment, rarely used in cereals other than rice, which consists in three sequential steps: grain conditioning or soaking, cooking, and drying. The aim of this process was to partially gelatinize the starch to seal fissures/cracks and therefore improve milling yield. This review aims to discuss the reported effects of parboiling and similar hydrothermal treatments on the physicochemical, nutritional, processing, and storage properties of rice but mostly of other cereals. Findings: Independently of the type of cereal, parboiling leads to changes in physicochemical, nutritional, and technological properties. However, the standardization and commercial scaling of these processes have been limited. Conclusions: The parboiling effect varies according to the grain intrinsic properties and the processing conditions. Some cereals behave similar to rice, but others are affected oppositely. Further research is needed to better understand the effects of parboiling and hydrothermal treatments in cereal grains, and for the development of a standardized methodology for hydrothermally treating grains. Significance and novelty: The understanding of the effects and the proper implementation of these hydrothermal treatments in corn could lead to significant enhancements in grains properties that could play a key role to solve hunger, malnutrition, and related food security problems. Cereal Chemistry. 2018;95:79-91. wileyonlinelibrary.com/journal/cche © 2017 AACC International | 79 How to cite this article: Rocha-Villarreal V, Serna-Saldivar SO, Garc ıa-Lara S. Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals. Cereal Chem. 2018;95:79-91. https://doi.

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Section: The Parboiling Processmentioning

confidence: 99%

Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals

2018

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“…This may probably be due to the development of high vapor pressure and restriction of vapor flux flow from inside to outside of the seed. The other reason may relate to the sudden change of physicochemical characteristics of starchy endosperm of the rice [9,20]. However, drying at 550 W of MW absorption power was highly controllable compared to the 265 W and 870 W of MW absorption levels.…”

Section: Discussionmentioning

confidence: 99%

Comparison of microwave drying and oven-drying techniques for moisture determination of three paddy (Oryza sativa L.) varieties

Nirmaan

Prasantha

Peiris

2020

Chem. Biol. Technol. Agric.

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Background: The standard method for grain moisture measurement is the conventional air oven-drying technique. This method requires a longer period of time to determine the moisture content (m.c.). Although electric moisture meters are popular in rice industries, it has to be calibrated frequently with the oven-drying method. Therefore, an alternative but fast and reliable method is required, especially, for the grain marketing industries. Results: Three different sizes of paddy (Oryza sativa L.) samples (Bg 300-intermediate bold, Bg 358-short round and At 405-long slender) were used for this study. Five different moisture levels (12-20% wet basis) were prepared by adding known amounts of water. Relationship between the microwave oven and hot air oven moisture values were evaluated using Pearson, Spearman and Kendall correlation coefficient methods. The linear regression relationship was also established between hot air oven and microwave oven moisture determination methods. According to the data, except for 870 W of absorbed MW power setting level, the other two MW power setting (265 W and 550 W) showed a significant statistical correlation (r > 0.55, P < 0.01) between the air oven and MW oven m.c. values of the three paddy samples. However, MW settings of 550 W for 7 min of absorbed power indicated a significantly higher regression coefficient of determination (r 2 = 0.94, P < 0.01) with air oven m.c. values. Conclusion: From the study, it can be concluded that the domestic microwave oven can be successfully used to determine the moisture content of different paddy varieties as an alternative method to the conventional air ovendrying method.

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“…Velupillai et al (1989) developed a process for parboiling rough rice using microwave technology. Kaasova et al, 2001 found that during parboiling process the gelatinization of rice starch is progressively faster during microwave treatment than conventional treatment.…”

Section: Pre Cooking and Cookingmentioning

confidence: 98%

Microwave energy and its application in food industry: A reveiw

Kalla

Devaraju

2017

AJDFR

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This paper reviews an overview of microwave heating as one method of thermal food processing. The higher standard of living and soaring income of consumers have lead for the demand for the modern food processing application. The technological revolution and nutritional awareness have increased the popularity of the microwave heating. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients such as vitamins B and C, dietary antioxidants, phenols and carotenoids. This review aims to provide a brief update of microwave heating and its application for food processing applications, with special emphasis on its impact on food quality in terms of microbial and nutritional value changes.

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Microwave treatment of rice

Cited by 7 publications

References 4 publications

Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals

Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals

Comparison of microwave drying and oven-drying techniques for moisture determination of three paddy (Oryza sativa L.) varieties

Microwave energy and its application in food industry: A reveiw

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