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

Mir, Shabir Ahmad; Bosco, Sowriappan John Don

doi:10.4236/fns.2013.43038

Cited by 57 publications

(81 citation statements)

References 26 publications

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“…The paddy volume and surface area in this study were almost similar to those reported for Sorkheh and Sazandegi varieties (Varnamkhasti et al, 2008). The effects of surface area on drying rates of particulate materials can also be characterized by using the surface to volume ratio (Mir et al, 2013). Also, the ratio of surface area to volume affects drying time and energy requirements (Zareiforoush, Hosseinzadeh, Adabi, & Motavali, 2011).…”

Section: Physical Propertiessupporting

confidence: 81%

Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

2017

IJFS

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This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately using standard procedures. Results showed that paddy length, paddy-length-to-width-ratio, equivalent diameter, sphericity, grain volume, aspect ratio, thousand paddy grain weight, milled rice length, milled rice width, milled rice length to width ratio, milling recovery, head milled rice, broken milled rice, L*, a*, b*, elongation ratio, cooked-rice-lengthto-breadth-ratio, water uptake ratio and cooking time were significantly different (p<0.05) for all the varieties. Milling recovery was found to vary from 65.3 to 68.33%; with FARO 60 having the highest head milled rice. It was observed that FARO 44 had the longest cooking time, elongation ratio and cooked rice length/breadth ratio while FARO 61 was found to have the highest water uptake ratio. There was significant positive correlation (r = 0.824) between percentage head milled rice and milling recovery while negative correlation existed between cooking time and L* (r = -0.711). This information could be exploited by rice processors in the post-harvest processing of the varieties.

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Section: Physical Propertiessupporting

confidence: 81%

Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

2017

IJFS

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“…True grain density was also measured using kerosene displaced method (Singh et al, 2005). Porosity (%) was calculated using the equation 5 (Mir et al, 2013).…”

Section: Physical Properties Of Ricementioning

confidence: 99%

Diversity of physical and cooking quality characters of selected traditional and improved rice varieties in Sri Lanka

Hettiarachchi¹,

Ribeira

Wickramasinghe

2016

Sri Lankan J. Biol.

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Several physical and cooking quality parameters of fifteen traditional and nine hybrid rice varieties were analyzed. All the tested parameters showed significance variations (p<0.05) irrespective of being traditional or hybrid varieties. The highest equivalent diameter was observed in Devaraddiri while lowest was recorded for Sudurusamba. The mean kernel volume values ranged from 4.08±0.01-20.54±0.13 mm 3 . The highest kernel length of 6.82 mm was observed in At 305 and the lowest value of 3.6 mm was observed in Suwandel. The highest surface area was reported in Devarradiri (5.54±1.07 mm 2 ) while the lowest value (2.35±0.27 mm 2 ) was reported in

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“…On parboiling, the starch granules are gelatinized, retrograded, and considerable changes occur in the pasting parameters due to the orderdisorder transitions taking place at the molecular level [20,22]. These changes play an important role in the subsequent processing operations, such as, cooking and eating qualities [23,24]. Popping in the presence of salt solutions is another hydrothermal treatment.…”

Section: Introductionmentioning

confidence: 99%

Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments

Abdel-Haleem¹

2016

IJNFS

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Abstract:The aim of this study is to produce Gluten-Free rolled paper from broken rice by using different hydrothermal treatments. Pressure parboiling, dry roast parboiling, and popping treatments were applied to enhance the functionality of lowamylose broken rice flour. The effects of hydrothermal treatments on the morphological, physicochemical, as well as sensory properties of the produced Gluten-Free rolled papers were studied. Morphological examination of hydrothermal treated flours showed gelatinized and enlarged starch granules with different shapes, and fractures in the surface, especially in dry roasted parboiled flour. For chemical composition (g/100g), protein (6.7 -3.57), total starch (81.67-76.36) and amylose (17.27 -14.18) significantly decreased in rice papers produced from hydrothermal treated flours, while fat (1.67 -1.82) and ash (1.62 -2.68) significantly increased. In vitro starch digestibility showed a significant increase (80 -99.73 g glucose/ 100g) in rice papers produced from dry roast parboiling and popping treatments. Rice paper batters produced from hydrothermal treatments had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. A significant reduction in lightness value (89.77 to 60.42) occurred, while a significant increase in redness (0.33 to 1.54) and yellowness (3.75 -20.59) values were observed in all rice papers produced from hydrothermal-treated flours. Tensile strength (0.14 -0.36 N/mm 2 ) and % elongation at break (43 -57%) significantly increased in rice papers produced from parboiling treatments, while fracture toughness increased (2.76-5.51 N/mm 3/2 ) in rice paper produced from popping treatment. Sensory evaluation indicated significant improvement in freshness, rollability, and the overall scores in rice papers produced from parboiling treatments. Results could be a value addition for processing of low-amylose broken rice flour and delivering high quality rice paper to consumers who are more concerned about Gluten-Free products.

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

Cited by 57 publications

References 26 publications

Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

Diversity of physical and cooking quality characters of selected traditional and improved rice varieties in Sri Lanka

Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments

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