Hydration Kinetics and Energy Analysis of parboiling Indica Paddy

Sridhar, B.S.; Manohar, B.

doi:10.1016/s1537-5110(03)00039-4

Cited by 22 publications

(8 citation statements)

References 9 publications

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“…The difference in the chemical composition of paddy plays a key role for variation in hydration kinetics in paddy varieties, as mentioned before and also testified by previous researchers (Balbinoti et al., 2018a; Balbinoti et al., 2018b; Foke & Madhava, 2013; Sridhar & Manohar, 2003). From the correlation analysis of amylose content in each paddy variety, it was clear that the amount of total water absorbed at each temperature positively correlated with the amylose content of the respective variety.…”

Section: Resultssupporting

confidence: 61%

Empirical characterization of hydration behavior of Indian paddy varieties by physicochemical characterization and kinetic studies

Aruva

Dutta

Moses

et al. 2020

Journal of Food Science

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Temperature is an important factor in the determination of hydration kinetics in paddy,and it varies with variety. To understand this hydration behavior, the current study analyses the hydration kinetics of 12 different paddy varieties of India that were exposed to different soaking temperatures. The protein content of the paddy samples was found to be in the range of 6.13 to 9.19%; whereas, starch content was between 67.79 and 84.88%. The physicochemical composition of paddy varieties as well as variation in time-temperature of hydration was found to be decisive in ascertaining the hydration behavior. An increased hydration rate was observed with increasing hydration temperature as well as with higher amylose content of paddy. Among the varieties studied, the ratio of amylose to amylopectin was between 0.37 and 0.77. For all samples, the gelatinization temperature was in the range of 65.60 to 83.10°C, which in turn was negatively correlated with amylose content, and influenced the hydration behavior of paddy. The optimum time-temperature condition range for hydration for each paddy variety was between 50 and 60°C for 2 to 3.5 hr, depending upon the variety. The activation energy for the paddy samples in this investigation was found to be in the range of 8.70 to 23.10 kJ/mol. The kinetic modeling of hydration was conducted using Peleg's model, with a good fit. The data indicated that with increment in hydration temperature, the rate of hydration was enhanced in all varieties with a decrease in the Peleg's rate constant (K 1) and capacity constant (K 2). These constants indicate a direct temperature-dependence of water absorption in paddy.

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Section: Resultssupporting

confidence: 61%

Empirical characterization of hydration behavior of Indian paddy varieties by physicochemical characterization and kinetic studies

Aruva

Dutta

Moses

et al. 2020

Journal of Food Science

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“…These observations clearly reveal that, the orderly polyhedral structure of starch granules has been changed into coherent mass, namely, the transformation of crystalline form of starch granules into an amorphous one. This could be the possible reason for acquiring a greater strength or hardness to resist breakage during milling (Sridhar & Manohar, 2003). Hydrothermal treatment also caused slight changes in the seed coat morphology with special reference to collapse of minute protrusions or mounds present on the outer layer of the testa of native kernel (Fig.…”

Section: Microscopic Examinationmentioning

confidence: 99%

Preparation and functional properties of decorticated finger millet (Eleusine coracana)

Shobana

Malleshi

2007

Journal of Food Engineering

123

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“…Therefore, it could be considered a promising carrier of useful compounds after fortification. Literature during the last couple of decades has mainly focused on white rice fortification with nutrients coming from the outer layers of rough rice kernels (bran, husk, and so on) which has been extensively applied using the well-known parboiling process (Elbert, Tolaba, & Suarez, 2001;Miah, Haque, Douglass, & Clarke, 2002;Oli, Ward, Adhikari, & Torley, 2014;Sridhar & Manohar, 2003). Most of these studies aimed to clarify the phenomena occurring inside rice grains during parboiling, among which are water diffusion and starch gelatinization within the grain, in order to optimize the quality of parboiled rice by predicting the soaking behavior JFDS-2019-0511 Submitted 4/8/2019, Accepted 7/25/2019 of the paddy.…”

Section: Introductionmentioning

confidence: 99%

Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study

Igoumenidis

Iosifidis

López-Quiroga

et al. 2019

Journal of Food Science

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In this study, an attempt was made to fortify white milled rice grains with phenolic compounds using a hydrothermal process and spearmint aqueous extracts of different % w/v concentrations. In addition, a mathematical model was acquired in order to simulate the diffusion of specific phenolic acids in rice kernels during boiling inside the extracts. Results showed that the amount of phenolic acids in rice, the potential equilibrium concentration values, as well as the diffusivity of these compounds in rice material were positively affected by the increase in % w/v bulk concentration of the aqueous extract. It was also shown that the diffusion process could be sufficiently described by a Fickian model and the estimated diffusion coefficients ranged from 6.86 × 10−12 to 3.56 × 10−11 m2/s, with the p‐coumaric acid presenting the highest average diffusivity in boiling rice material among all examined compounds. The chemical affinity of each phenolic acid to rice macromolecules was believed to play the most important role concerning their diffusivity in rice during fortification process. Practical Application Consumer's interest for functional food products is constantly growing during the last decades. This study may act as preliminary for the production of fortified rice products, possessing adjusted bioactive content, in industrial scale. The proposed methodology for the production of quick‐cooking or ready‐to‐eat fortified rice may be adopted by rice industries and applied by only making slight modifications in their existing parboiling units.

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Hydration Kinetics and Energy Analysis of parboiling Indica Paddy

Cited by 22 publications

References 9 publications

Empirical characterization of hydration behavior of Indian paddy varieties by physicochemical characterization and kinetic studies

Empirical characterization of hydration behavior of Indian paddy varieties by physicochemical characterization and kinetic studies

Preparation and functional properties of decorticated finger millet (Eleusine coracana)

Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study

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