Chapter 13: Parboiling of Rice

Bhattacharya, K. R.

doi:10.1094/1891127349.013

Cited by 77 publications

(103 citation statements)

References 76 publications

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“…Parboiled rice is harder in texture and takes longer time to cook than raw rice [5]. The proper interpretation of results of the rice processability indicators could provide a new classification of rice cultivars fulfilling food industry needs.…”

Section: Introductionmentioning

confidence: 99%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60˚C, 70˚C and 80˚C and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60˚C to 80˚C. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.

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Section: Introductionmentioning

confidence: 99%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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“…Hal ini diduga karena telah terjadi proses parboiling karena suhu dan kadar air yang tinggi. Bhattacharya (2004) menyatakan bahwa suhu gelatinisasi pati beras dengan kadar air 26-30% , bervariasi antara 55-79 °C. Penyimpanan parboiled paddy dalam kantong polietilen pada suhu 4 °C, 25 °C, dan 37 °C menunjukkan bahwa semakin tinggi suhu dan semakin lama penyimpanan, warna beras yang dihasilkan semakin gelap, yang ditunjukkan dengan meningkatnya nilai b*.…”

Section: Warna Berasunclassified

Pengaruh Suhu Penyimpanan pada Gabah Basah yang Baru Dipanen terhadap Perubahan Mutu Fisik Beras Giling

et al. 2018

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ABSTRAKSelama penyimpanan gabah terjadi proses pengusangan yang akan mengubah mutu giling dan warna beras. Penyimpanan gabah pada kadar air dan suhu tinggi dapat mempecepat proses penurunan mutu. Penelitian ini mempelajari pengaruh suhu dan lama penyimpanan terhadap kehilangan berat dan penurunan kadar air gabah, perubahan mutu giling dan warna beras selama penyimpanan gabah kering panen. Suhu penyimpanan yang digunakan adalah suhu ruang, 40 °C, 50 °C, dan 60 °C, sedang lama penyimpanan adalah 0, 2, 4, 6, 8, dan 10 hari. Suhu dan lama penyimpanan mempengaruhi kehilangan berat dan penurunan kadar air gabah, mutu giling dan warna beras. Semakin tinggi suhu dan semakin lama penyimpanan, kehilangan berat dan penurunan kadar air gabah semakin besar. Penyimpanan gabah pada suhu 40 °C setelah 6 hari menunjukkan kehilangan berat yang relatif besar, meskipun terjadi peningkatan rendemen dan mutu giling. Berdasarkan SNI 6128:2008, kadar air beras giling masuk pada katagori mutu I, persentase beras kepala masuk pada katagori mutu II dan III, sedangkan butir patah dan butir menir masuk pada katagori mutu II, III, dan IV. Warna beras relatif tetap sampai 10 hari penyimpanan pada suhu ruang dan pada 40 °C, sedang pada suhu 50 °C mulai terjadi penguningan setelah penyimpanan 4 hari dan pada suhu 60 °C setelah 2 hari. Suhu dan lama penyimpanan yang direkomendasikan untuk penyimpanan gabah kering panen adalah pada suhu 40 °C selama 6 hari.Kata kunci: Gabah kering panen; beras kepala; mutu giling; warna beras; rendemen beras giling ABSTRACT During the storage of rice occurs aging process that could change milling quality and color of the milled rice. Rough rice storage on high moisture content and temperatures could accelerate aging process. This research studied the effect of temperature and storage time to changes in the milling quality and color of the milled rice. This study used freshly harvested rough rice of IR 64 varieties with a moisture content of 26.73%, storage temperatures consist of room temperature, 40 °C, 50 °C and 60 °C, and storage time of 0, 2, 4, 6, 8, and 10 days. Observations comprise weight loss and a decrease in grain moisture content, and color quality milled rice. The results showed that the temperature and storage time affects weight loss and decrease moisture content of rough rice, milling quality, and color of the milled rice. The higher temperature and the longer storage, the weight loss and the decreasing moisture content of rough rice increases. Freshly harvested rough rice storage at 40 °C after 6 days showed a relatively large weight loss due to

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“…The fire is then switched off and the paddy is soaked for 12 to 16 hours [19]. If the soaked water can be stored at a constant temperature of 70 °C, the soaking period can be reduced to 5 hours [23] Bhattacharya et al (1985) [34] reported that a moisture level of 40 to 45% is required during the soaking step to achieve the desired gelatinization of the starch. Soaking changes its raw composition and distribution of nutrients mainly in fiber, ash and minerals.…”

Section: Soaking Timementioning

confidence: 99%

“…Like vitamins, sugars and amino acids, minerals also increase during rice steaming. Bhattacharya et al (1985) [34] reported that changes in mineral elements are not as important. However, ash, phosphorus, calcium, iron, manganese, molybdenum and chromium were found to be higher in parboiled rice than in un-parboiled rice.…”

Section: The Chemical Modificationsmentioning

confidence: 99%

Parboiling Cereals in Sub-Saharan Africa: Case of Rice

Sene¹

2017

JNHFS

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achieve food self-sufficiency. Through sustained competition, rich countries impose their products and consumption patterns, thus weakening local production and, in turn, the economies concerned. To cope with this situation, major efforts are being made to increase production. In this context, the State of Senegal has always supported the promotion of local cereals through the implementation of specifically dedicated programs (GOANA, rice self-sufficiency, etc.). The development of the agro-food sector has received particular attention in recent years, making it one of the most dynamic sectors of the country's economy.Cereals are the main staple foods in the Sahel countries and the world at large. Rice (Oryza sativa L.) is one of the most important food crops in the world [5] and is considered a major source of nutrients due to its daily intake [6,7,8]. This cereal is generally used in feeding after several post-harvest operations such as threshing, winnowing and milling [9]. The latter is a unitary processing operation which results in a loss of nutrients, in particular the mineral elements. Among the technologies developed to reduce nutrient losses during hulling, is parboiling. Rice parboiling consists a hydrothermal treatment of paddy rice followed by steaming and drying before milling [10,11]. It is the most important operation with the potential to improve the efficiency of milling and the economic value of paddy rice as well as the nutritional quality of the finished product.The aim of this bibliographic review is to present the current state of parboiling, with emphasis on technological and physicochemical characteristics, the influence of certain factors on quality of rice parboiling, its impact on rice quality and nutritional contributions. MethodologyWe have used the search engines:The Google scholar database, a direct science on the key words "paddy rice and parboiling, parboiling and technological and physicochemical characteristics, parboiling and influence of certain factors on the quality and parboiling and its nutritional intakes" AbstractIn order to combat food insecurity and ensure food selfsufficiency, Senegal and most of the countries of sub-Saharan Africa have chosen to transform their local products into the agricultural food sector. Parboiling is one of the responses to this food insecurity. It is a post-harvest operation which results in physico-chemical and organoleptic modifications that are advantageous from the nutritional and economic point of view. This work, based on a through and up-todate documentary review, aims to make the genesis of the improved parboiling method of paddy rice by focusing on the technological and physico-chemical characteristics, the influence of certain factors on quality of rice parboiling, its impact and nutritional intakes.

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Chapter 13: Parboiling of Rice

Cited by 77 publications

References 76 publications

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Pengaruh Suhu Penyimpanan pada Gabah Basah yang Baru Dipanen terhadap Perubahan Mutu Fisik Beras Giling

Parboiling Cereals in Sub-Saharan Africa: Case of Rice

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