Studies on parboiled rice—Part 2: Quantitative study of the effects of steaming on various properties of parboiled rice

Priestley, R. J.

doi:10.1016/0308-8146(76)90005-4

Cited by 16 publications

(11 citation statements)

References 1 publication

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“…Grains become harder after the process of parboiling. The starch gets completely gelatinized, apparently sufficient solubilization takes place in order to "cement" these cracks together, thus strengthening the kernel (Priestley, 1976) and hence lesser breakage in the process of dehusking of parboiled paddy.…”

Section: Resultsmentioning

confidence: 99%

Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling

Savitha

Singh

2011

LWT - Food Science and Technology

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Section: Resultsmentioning

confidence: 99%

Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling

Savitha

Singh

2011

LWT - Food Science and Technology

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“…About 20% of the rice produced worldwide is parboiled (i.e., "partially boiled"). In particular, as the rice grain MC and the severity of heating increase, all starch granules gelatinize (Priestley 1976;Marshall et al 1993;Himmelsbach et al 2008;Manful et al 2008;Patindol et al 2008;Buggenhout et al 2013b). In the first step of rough or brown rice parboiling, rice is soaked in excess water at a temperature below the starch gelatinization temperature to hydrate the starch granules (Bhattacharya 2004;Delcour and Hoseney 2010a;Buggenhout et al 2013a).…”

Section: Soaking Conditions During Brown Rice Parboiling Impact the Lmentioning

confidence: 99%

Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage‐Susceptible Rice Kernels

2014

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Cereal Chem. 91(6):554-559If properly executed, parboiling, a hydrothermal treatment consisting of soaking, steaming, and drying of rice, substantially reduces its milling breakage susceptibility. Here, brown rice was soaked at 40, 55, or 65°C for different times (150 s to 240 min) and subsequently parboiled under standardized steaming and drying conditions. The moisture absorption during initial soaking induced fissures in more than 90% of the rice grains, which disappeared with further soaking. The fissuring incidence in the soaked rice samples was related to that of the parboiled rice samples. The extent of starch gelatinization during steaming increased with the moisture content of the soaked grains. In addition, as a result of starch gelatinization, the level of white bellies (i.e., parboiled grains with translucent outer layers and an opaque center) decreased from over 90% to less than 3%. Rice grains need to absorb sufficient moisture during soaking to minimize the level of breakage-susceptible white bellies and fissured rice grains in the parboiled end product.

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“…Although the effectiveness of parboiling inimproving the quality of milled rice is well known (Bhattacharya & Subba Rao, 1966a,b; Priestley, 1976a,b; Juliano et al ., 1981; Marshall et al ., 1993), the effects of gelatinization on milling qualities have not yet been quantified. This study was therefore undertaken to investigate the effects of the degree of gelatinization on milling qualities by varying the hot soaking time during parboiling, and to establish the relationship between these parameters.…”

Section: Introductionmentioning

confidence: 99%

Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization

Miah

Haque

Douglass

et al. 2002

Int J of Food Sci Tech

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A differential scanning calorimetric study was done on raw and parboiled rice to determine the degree of gelatinization. Unparboiled rice absorbed the highest amount of endothermic heat, the enthalpy change gradually decreasing with increasing hot soaking time. The highest degree of gelatinization was achieved when the paddy was soaked for 120 min at 80 °C. With increasing degree of gelatinization, the yield point in a compression test also increased. During the parboiling process internal fissures were healed, resulting in higher head rice yield during milling.

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Studies on parboiled rice—Part 2: Quantitative study of the effects of steaming on various properties of parboiled rice

Cited by 16 publications

References 1 publication

Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling

Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling

Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage‐Susceptible Rice Kernels

Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization

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