Studies on the soak water characteristics in various paddy parboiling methods

Ramalingam, Nagendran; Raj, S. Anthoni

doi:10.1016/0960-8524(96)00001-6

Cited by 23 publications

(5 citation statements)

References 2 publications

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“…This may also be related to the acute water absorption capacity, dynamic rate of water flux through the endosperm, and/or exchange rate of cations. The fortified Fe chelates with organic compounds (such as phenolic compounds and sugars, and this has been reported to be high in rice grain (Ramalingam & Anthoni Raj, 1996). However, it remains to be found whether the parboiling could reduce the water sorption capacity and water flux rate of the endosperm during the brief washing process, in comparison with raw rice under soaking conditions before steaming.…”

Section: Discussionmentioning

confidence: 98%

Key factors affecting Fe density in Fe-fortified-parboiled rice: Parboiling conditions, storage duration, external Fe-loading rate and genotypic differences

et al. 2010

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Section: Discussionmentioning

confidence: 98%

Key factors affecting Fe density in Fe-fortified-parboiled rice: Parboiling conditions, storage duration, external Fe-loading rate and genotypic differences

et al. 2010

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“…In Asia and Africa, paddy is generally soaked in cold water for 24–48 h, which produces a high population of anaerobic bacteria, lactic acid bacteria, staphylococci and yeast. This period of soaking and use of the same water repeatedly produces off odour, poor quality and bad taste in the final product (Ramalingam & Raj, 1996). From the commercial and consumers' point of view, the main quality criteria of parboiled rice are: optimum milling yield; maximum head rice; minimum broken grain; negligible internal fissuring; uniform grain size; and desirable colour and aroma.…”

Section: Introductionmentioning

confidence: 99%

Parboiling of rice. Part I: Effect of hot soaking time on quality of milled rice

Miah

Haque

Douglass

et al. 2002

Int J of Food Sci Tech

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This study investigated the effect of soaking time on the quality of parboiled rice. The paddy was soaked in water at 25 and 80 °C for 15, 30, 45, 60 and 120 min. The soaked paddy was steamed, dried, stored and milled. With increasing soaking time a significant increase in water absorption and milling and head rice yield (hence reduction in broken rice) was observed. A significant difference in milling yield, at the 1% level, was obtained between the raw rice control and the hot soaked parboiled samples. A large reduction in fissured grain was observed after soaking. It is suggested that parboiling fills the void spaces and cements the cracks inside the endosperm, making the grain harder and minimizing internal fissuring and thereby breakage during milling.

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“…Relatively higher population of total aerobic bacteria, staphylococci, lactic acid bacteria and yeast were reported in socked water of the cold soaking method than the others. The modern rice mills adopting hot soaking and where there is a continuous discharge of effluents, with a high chemical oxygen demand (COD), phenols and sugars, into a localized area may have environmental concerns [ 154 ]. Table 2 shows the biochemical characteristics of soaked water from different parboiling methods.…”

Section: Food Components Health and Environmentmentioning

confidence: 99%

Processing Conditions, Rice Properties, Health and Environment

Roy

Orikasa

Okadome

et al. 2011

IJERPH

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Rice is the staple food for nearly two-thirds of the world’s population. Food components and environmental load of rice depends on the rice form that is resulted by different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partially-milled rice (PMR) contains more health beneficial food components compared to the well milled rice (WMR). Although the arsenic concentration in cooked rice depends on the cooking methods, parboiled rice (PBR) seems to be relatively prone to arsenic contamination compared to that of untreated rice, if contaminated water is used for parboiling and cooking. A change in consumption patterns from PBR to untreated rice (non-parboiled), and WMR to PMR or BR may conserve about 43–54 million tons of rice and reduce the risk from arsenic contamination in the arsenic prone area. This study also reveals that a change in rice consumption patterns not only supply more food components but also reduces environmental loads. A switch in production and consumption patterns would improve food security where food grains are scarce, and provide more health beneficial food components, may prevent some diseases and ease the burden on the Earth. However, motivation and awareness of the environment and health, and even a nominal incentive may require for a method switching which may help in building a sustainable society.

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Studies on the soak water characteristics in various paddy parboiling methods

Cited by 23 publications

References 2 publications

Key factors affecting Fe density in Fe-fortified-parboiled rice: Parboiling conditions, storage duration, external Fe-loading rate and genotypic differences

Key factors affecting Fe density in Fe-fortified-parboiled rice: Parboiling conditions, storage duration, external Fe-loading rate and genotypic differences

Parboiling of rice. Part I: Effect of hot soaking time on quality of milled rice

Processing Conditions, Rice Properties, Health and Environment

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