Quality characteristics of milled and cooked rice affected by hydrothermal treatment

Bello, Marcelo Oscar; Baeza, R.; Tolaba, Marcela P.

doi:10.1016/j.jfoodeng.2004.11.026

Cited by 67 publications

(47 citation statements)

References 14 publications

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“…TP sample depicted significantly highest stiffness and maximum force (41.3 N/mm and 36.8 N, respectively) while lowest values were found in NP sample (18.8 N/mm and 18.1 N, respectively). A similar result of more hardness in cooked grains of parboiled rice than non-parboiled counterpart was reported by Bello et al (2006). Hardness is an important textural characteristic that influences palatability of cooked rice (Bello et al, 2006;Zhout et al, 2002).…”

Section: Resultssupporting

confidence: 77%

“…Parboiling, which is one of the post-harvest operations affects physicochemical, textural and cooking characteristics of rice. Several studies have demonstrated that parboiling process improves textural properties such as hardness, cohesiveness, gumminess, chewiness and resilience in cooked grain (Bello et al, 2006;Zhout et al, 2002). Bello et al (2006) reported harder textural properties in cooked grains of traditional parboiled rice than their non-parboiled counterpart.…”

Section: Introductionmentioning

confidence: 99%

“…Parboiling process that involves high temperature above gelatinization temperature affect the tenderness and colour of the rice grain (Bello et al, 2006). TOX 3145 is an improved rice variety, which is available to consumers in differently processed forms: parboiled, and non-parboiled milled grains.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Odenigbo¹,

Ngadi²,

Ejebe³

et al. 2014

JFR

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Quality of rice is an important criterion for the choice and demand by rice consumers and it is determined by physicochemical parameters. The objective of this research was to screen the physical, gelatinization, cooking and textural properties of an improved rice variety cultivated in Cameroon (TOX 3145). Three differently processed samples of TOX 3145: non-parboiled (NP), traditional parboiled (TP) and IRAD parboiled (IRAD) were involved in this study. The result revealed the grain dimension of samples as long and slender shape. The degree of redness among cooked and uncooked grains varied from -0.8 to -1.0 and 0.3 to 1.5, respectively while yellowness parameter ranged between 0.4 to 4.0 and 7.6 to 8.4, respectively. Lightness parameter (L*) varied from 59.4 to 61.8 in cooked samples. Minimum cooking time among samples was between 17.9-19.7 min. Highest elastic modulus and hardness (43.3 N/mm and 36.8 N, respectively) was found in TP sample. The NP sample had lowest adhesiveness (-0.76 J) and highest gumminess (6.40 J). Water uptake was positively correlated with amylose content (r = 0.84; P < 0.05) and lightness parameter (r = 0.92; P < 0.05).This study provides information on the physical, thermal, gelatinization and cooking characteristics of TOX 3145 rice in its raw and parboiled forms as consumed in Cameroon.

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Section: Resultssupporting

confidence: 77%

Section: Introductionmentioning

confidence: 99%

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Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Odenigbo¹,

Ngadi²,

Ejebe³

et al. 2014

JFR

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“…Although cooking methods for rice vary widely worldwide, rice-cooking methods are mostly subtle variations of two basic cooking techniques: namely, excess or American method, where rice is usually cooked in a large amount of water then drained which is 1:15 w/v and, absorption or oriental method, where rinsed rice is usually cooked in a measured amount of water which is 1:5 w/v, [40]. Rice-kernel surface area and chemical composition also affect cooked-rice moisture uptake during cooking [41,42].…”

Section: Introductionmentioning

confidence: 99%

Fluoride levels in commercially available rice in Ethiopia

Tegegne¹,

Chandravanshi²,

Zewge³

2013

Bull. Chem. Soc. Eth.

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ABSTRACT. Rice (Oryza sativa, Asian; Oryza glaberrima, African) is an important staple food crop in many Sub-Saharan African and Asian countries, so the consumer's daily bowl of rice needs to be safe and of good quality. The objective of this study was to determine level of fluoride in raw and cooked rice by ion selective electrode. Alkaline fusion was used for sample preparation of six varieties for both the raw rice and rice cooked with tap water and fluoridated water. Fluoride levels ranged from 0.1-5.5 mg/kg in raw rice sample. Rice which was cooked with different fluoride levels of water showed increment depending on the method of cooking. In absorption method of cooking fluoride level was higher than that cooked by excess method and it may be due to the fact that all the fluoride in the water used for cooking by absorption method goes in to the grain while in excess method the remaining water was removed. The employed alkaline fusion procedure was evaluated using spiking method and an acceptable percentage recovery was obtained. A statistical analysis of variance at 95% confidence level for fluoride determination indicated significant difference between the mean of each variety of rice samples.

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“…The water content sufficient to obtain adequate gelatinization in the steaming step depends on soaking [33]. Generally, the paddy is soaked in fresh water and heated to obtain a temperature of between 70 and 90 °C.…”

Section: Soaking Timementioning

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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Quality characteristics of milled and cooked rice affected by hydrothermal treatment

Cited by 67 publications

References 14 publications

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Fluoride levels in commercially available rice in Ethiopia

Parboiling Cereals in Sub-Saharan Africa: Case of Rice

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