Optimization of Process Paramaters of Parboiled Black Rice Using Response Surface Methodology

Widyasaputra, Reza; Syamsir, Elvira; Budijanto, Slamet

doi:10.12944/crnfsj.7.1.11

Cited by 7 publications

(7 citation statements)

References 15 publications

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“…After leached out, the pigment was well dispered into the surface area of black rice. (Widyasaputra et al, 2019); L * = Lightness; a * = red-green chromatic color; b * = blue-yellow chromatic color Table 3 showed the comparation of cooked rice color parameter between normal, parboiled X and Y black rice. The one way Anova test showed that there was significant difference (α=0.05) between lightness value (L*) of normal black rice and parboiled black rice.…”

Section: Resultsmentioning

confidence: 99%

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Color and Hardness Comparison Between Parboiled and Normal Black Rice

Widyasaputra

Syamsir

Budijanto

2019

fsj. food. scientech. j.

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Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rices. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steaming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y.

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Section: Resultsmentioning

confidence: 99%

“…Parboiling process on black rice had purpose to reduce the cooking time and improve the texture quality (Widyasaputra et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Color and Hardness Comparison Between Parboiled and Normal Black Rice

Widyasaputra

Syamsir

Budijanto

2019

fsj. food. scientech. j.

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“…[14] milled rice colour is affected most by steaming and drying times due to higher diffusion of colour pigment from the bran and hull into the endosperm. Also, amino acid milliard reaction present in rice grain has been attributed to influence the colour value of rice as reported by Taghinezhadet al [17].…”

Section: Milled Rice Colour (Mrc)mentioning

confidence: 87%

“…A [17], 65.9% to 70.9% [15], 60.8% to 73.88% [14] and 30.11% to 75.76% [13]. The observed deviations could be due to variations in rice varieties, climate or experimental error.…”

Section: Head Rice Yield (Hry)mentioning

confidence: 99%

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Determination of optimal parboiling conditions for nigerian FARO-44 rice variety

Muochebe¹,

Nwajinka²,

Nwatu³

2021

Nig. J. Tech.

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Optimization study was carried out on the parboiling process variables for improving the milling quality of FARO-44 rice variety using Response Surface Methodology (RSM) in Central Composite Design (CCD). The variables studied were initial soaking temperature (IST), soaking time (SKt) and steaming time (STt) including their interactive effects.The range of the input variables studied were 70-90oC, 8-12hrs and 40-50minsfor initial soaking temperature, soaking time and steaming time respectively. For thisstudy, a total of twenty (20) randomized experimental runs comprising one (1) replicate of factorial point, one (1) replicate of axial point (alpha 2.7) and six (6) centre point in the design space. Analyses of variance (ANOVA) were performed on the experimental data sets and models were fitted for all the response variables generated. The result showed that the optimal parboiling variables were, 90 0C, 46mins and 10 hours,for initial soaking temperature, steaming time and soaking time respectively with their corresponding optimum response 58.7%, 6.7% and 58.1% for Head rice yield (based on parboiled paddy weight), breakage ratio and milled rice colour (based on illumination). The composite desirability is 0.793 which maximized the percentage Head rice yield (HRY) and milled rice colour (MRC) but minimized the percentage Breakage Ratio (BR). Keywords: optimization, Response Surface Methodology, FARO-44, Rice,Head rice, parboiling

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Pre‐gelatinization and cellulase addition improve fermentation performance and antioxidant activity of black rice wine

et al. 2022

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BACKGROUND: Black rice contains a variety of bioactive substances that contribute to the high nutritional value of black rice wine (BRW). However, the dense bran layer of black rice retards the fermentation rate and reduces the dissolution of active components. Hence, this study aims to investigate the effects of pre-gelatinization (PG) before cooking and cellulase (CE) addition during fermentation on the fermentation performance of BRW and its antioxidant activity.RESULTS: PG combined with CE treatments (PGCE) increases the alcohol content, free amino acid content, volatile flavor content and total antioxidant activity of BRW by 90.81%, 15.36%, 38.05% and 19.56%, respectively, compared with the control group. Scanning electron microscopy, low-field nuclear magnetic resonance and texture properties analysis indicate that PG treatment increases gelatinization degree of starch during cooking, decreases bound water content in cooked black rice and promotes unbound water release. CE destroys the aleurone layer structure, facilitates the release of unbound water and the exposure of rice starch, thus increasing the reaction area and extravasation content significantly, which is beneficial to microbial growth and fermentation. Incomplete aleurone layer also promotes the dissolution of anthocyanins, phenols and other active substances, increasing the antioxidant activities of BRW.CONCLUSION: PG and CE treatments reduce the fermentation time and improve the quality of BRW by destroying the black rice structure.

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Optimization of Process Paramaters of Parboiled Black Rice Using Response Surface Methodology

Cited by 7 publications

References 15 publications

Color and Hardness Comparison Between Parboiled and Normal Black Rice

Color and Hardness Comparison Between Parboiled and Normal Black Rice

Determination of optimal parboiling conditions for nigerian FARO-44 rice variety

Pre‐gelatinization and cellulase addition improve fermentation performance and antioxidant activity of black rice wine

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