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

Chavan, Prasad; Sharma, Sajeev Rattan; Mittal, Tarsem Chand; Mahajan, Gulshan; Gupta, Satish Kumar

doi:10.1111/jfpe.12454

Cited by 17 publications

(19 citation statements)

References 35 publications

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“…The head rice was those rice grains that are at least three‐quarter of the actual kernel length after milling. This was calculated to ascertain the quantity of head rice after milling (Chavan et al., 2017; Hapsari, Kim, & Eun, 2016).

HRY = \frac{mass of head rice}{mass of paddy} \times 100

where HRY = head rice yield (%)…”

Section: Methodsmentioning

confidence: 99%

“…The broken rice was regarded as those rice grains that are less than three‐quarter but greater than one‐fourth the original kernel length after milling (Chavan et al., 2017; Okunola, Olayanju, Adewumi, & Abolusoro, 2019).

BR = \frac{mass of broken rice}{mass of milled rice} \times 100

where BR = broken rice (%)…”

Section: Methodsmentioning

confidence: 99%

“…The optimum cooking time (OCT) was obtained by immersing 2 g of head rice in 20 Ml of distilled water in a test tube boiling at 90°C in a water bath. The OCT was determined by removing few kernels at intervals during cooking and pressing them between two Petri dishes until no white core was noticed (Chavan et al., 2017).…”

Section: Methodsmentioning

confidence: 99%

“…The content in the test tube was drained with a filter, and superficial water on the cooked rice was removed by pressing the cooked samples in filter paper sheets. The weight of the cooked rice was determined using the sensitive weighing scale (Chavan et al., 2017).

WUR = \frac{weight of cooked rice kernels ‐ weight of raw rice kernel}{weight of raw rice} \times 100

…”

Section: Methodsmentioning

confidence: 99%

“…Some similar reviewed literature are Razavi and Farahmandfar (2010) who studied the effect of hulling and milling on the physical properties of three (3) rice varieties ( Tarom mahali, Fajr, and Neda ); Singh Gujral, Singh, Soghi, and Singh (2002) evaluated the effect of milling duration on the milling and physical properties of unparboiled and parboiled rice; Nasirahmadi, Madi, Hossein, Ard, and Ghagolzade (2014) evaluated the influence of moisture content, variety, and parboiling on milling quality of rice grains; Chavan, Sharma, Mittal, Mahajan, and Gupta (2017) optimized the parboiling parameters to improve the quality characteristics (milling, physical, cooking, and nutritional) of Pusa Basmati 1509; Falade and Christopher, (2015) studied the physical, functional, pasting, and thermal properties of flours and starches of six Nigerian rice cultivars; Mohapatra and Bal (2006) studied the effects of the degree of milling on specific energy consumption, optical measurements, and cooking quality of rice; and Danbaba et al. (2012) studied the physical and pasting properties of Ofada rice varieties.…”

Section: Introductionmentioning

confidence: 99%

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Effect of polishing duration on physical, milling, cooking, and sensory properties of a novel mix‐colored Nigerian parboiled rice

et al. 2020

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Background and objectives Polishing is a step of milling process to produce white rice. It influences rice quality. This study evaluates the effect of increased polishing duration (0, 1, 2, and 3 min) on the physical, milling, cooking, and sensory properties of novel mix‐colored Nigerian rice. These quality parameters influence the consumers’ choice. Findings Polishing duration had a significant effect on the physical, milling, cooking, and sensory properties of the milled rice. As the polishing duration increased, the length, width, length/width ratio, 1,000‐grain weight, bulk density, true density, porosity, optimum cooking time, cooking loss, aroma, and flavor of the milled rice reduced, while increased polishing duration increased the head rice yield, percentage broken rice, milled rice yield, percentage dockage, kernel elongation ratio, width expansion ratio, water uptake ratio, texture, appearance, and overall acceptability of the milled rice. The correlations between physical, milling, cooking, and sensory properties were strongly significant (p ˂ .01 and p ˂ 0.05). Conclusions This study revealed that increasing the polishing duration improves the cooking, head rice yield, milled rice yield, and some sensory quality attributes of the mix‐colored parboiled rice, but reduced its physical attributes. Significance and novelty The mix‐colored rice showed an improved milling, cooking, and sensory attributes but poor physical characteristics during polishing which is very vital to rice milling industry.

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