Functional Properties as Affected by Laboratory‐Scale Parboiling of Rough Rice and Brown Rice

Patindol, James; Newton, Jumaane Abasi; Wang, Y.-J.

doi:10.1111/j.1750-3841.2008.00926.x

Cited by 71 publications

(90 citation statements)

References 26 publications

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“…The authors have attributed such effect to greater degree of gelatinization reached during grain cooking. More recently, Patindol et al (2008) have also observed that pressure parboiling of rice significantly improves the performance of milling yields.…”

Section: Milling Yieldsmentioning

confidence: 96%

“…Manful et al (2008), who investigated rice parboiling, reported partial gelatinization with GD of 68 %. Patindol et al (2008) produced partially gelatinized rice with gelatinization percentages in the range of 13 to 42 %. These authors, in contrast to the present work, have controlled the gelatinization degree by setting process time in conventional rice parboiling.…”

Section: Thermal Parametersmentioning

confidence: 99%

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Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

et al. 2014

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A method involving hydration, tempering and heating steps is presented to process rough rice as alternative to traditional parboiling with pressure steam. The effects of temperature (66-84°C), tempering time (60-420 min) and heating time (30-180 min) on gelatinization degree and milling yield were analyzed by response surface method (RSM). A maximum value of gelatinization degree (37.0 %) and milling yield of 67.7 % were reached with a process temperature of 84°C using tempering and heating times of 178 and 104 min respectively. A slight reduction of crystallinity (14 %) and a significant improvement of nutritional value with increments of 150 and 60 % in riboflavin and calcium contents were obtained in comparison with control (untreated rice). Hardness and adhesiveness of processed rice were intermediate between those of control and completely gelatinized rice. The proposed method, with lower temperature requirements than traditional parboiling, is presented to obtain an alternative product, expanding consumer choices.

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Section: Milling Yieldsmentioning

confidence: 96%

Section: Thermal Parametersmentioning

confidence: 99%

Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

et al. 2014

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“…Besides, formation of melanoidin compounds in Maillard reaction between reducing sugars from the heated starch and the amino group in the proteins on high heat processing [19]. The decreased in total starch and amylose contents is attributed either to the leaching out of starch and amylose into the soaking water [23]. Or the more severe the processing condition/ gelatinization process, the more rapid the digestion of starch, the more decrease in soluble amylose [45,46].…”

Section: Chemical Composition Of Broken Rice Flour and Untreated And mentioning

confidence: 99%

“…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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“…It affects the physical properties of rice, nutritional composition, starch characteristics (sticking properties and crystallinity), cooking qualities, etc. [41,6,11,42,43,32]. According to these authors, the purpose of parboiling is to produce physico-chemical and organoleptic modifications that are advantageous from an economic, nutritional and practical point of view.…”

Section: Impact and Nutritional Intake Of Rice Parboilingmentioning

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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Functional Properties as Affected by Laboratory‐Scale Parboiling of Rough Rice and Brown Rice

Cited by 71 publications

References 26 publications

Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

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

Parboiling Cereals in Sub-Saharan Africa: Case of Rice

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