Quality of rice is an important criterion for the choice and demand by rice consumers and it is determined by physicochemical parameters. The objective of this research was to screen the physical, gelatinization, cooking and textural properties of an improved rice variety cultivated in Cameroon (TOX 3145). Three differently processed samples of TOX 3145: non-parboiled (NP), traditional parboiled (TP) and IRAD parboiled (IRAD) were involved in this study. The result revealed the grain dimension of samples as long and slender shape. The degree of redness among cooked and uncooked grains varied from -0.8 to -1.0 and 0.3 to 1.5, respectively while yellowness parameter ranged between 0.4 to 4.0 and 7.6 to 8.4, respectively. Lightness parameter (L*) varied from 59.4 to 61.8 in cooked samples. Minimum cooking time among samples was between 17.9-19.7 min. Highest elastic modulus and hardness (43.3 N/mm and 36.8 N, respectively) was found in TP sample. The NP sample had lowest adhesiveness (-0.76 J) and highest gumminess (6.40 J). Water uptake was positively correlated with amylose content (r = 0.84; P < 0.05) and lightness parameter (r = 0.92; P < 0.05).This study provides information on the physical, thermal, gelatinization and cooking characteristics of TOX 3145 rice in its raw and parboiled forms as consumed in Cameroon.
In this study, water absorption characteristics of some rice varieties (Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44) from Nigeria were studied at 30˚C, 45˚C, 60˚C and 75˚C by determining the increase in grain weight as a function of time during soaking. Differences in moisture content among the selected varieties of paddy during soaking were significant (P < 0.05) at all temperatures considered. Using the experimental moisture data, a non-linear regression procedure was applied to an analytical solution of the Fick's second law of the diffusion for an infinite cylinder. The predicted values of instantaneous moisture contents were in good agreement with the experiential data with R 2 of (0.834-0.997). Water absorption rate was found to increase with soaking temperature, while water saturation time decreased with temperature. Average values of diffusion coefficients of moisture during soaking of paddy rice at different temperatures (30˚C, 45˚C, 60˚C and 75˚C) were estimated as 6.25 × 10 −11 , 6.28 × 10 −11 , 7.02 × 10 −11 , and 5.51 × 10 −11 and 5.52 × 10 −11 m 2 /s for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44, respectively. The activation energies of the diffusivity through different varieties of rice grains were calculated using Arrhenius-type equation for diffusion dependence on temperature and were determined as 41.96, 38.69, 40.16, 34.05 and 42.12 kJ/mole for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44 for the respectively rice variety above.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.